Buttermilk Pancakes with whipped Raspberry ricotta
Ingredients
Serves: 4
- Three quarters of a cup self raising flour
- 1 tablespoon caster sugar
- 1 egg, lightly beaten
- 1 cup Australian buttermilk
- 1 and a quarter cups Australian reduced fat Ricotta cheese
- 150g raspberries
- 2 tablespoons maple syrup
Method
- Sift flour and sugar in one bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes.
- Heat a non stick fry pan and cook one quarter cup of pancake until bubbles form. Flip over and cook other side until golden brown. Repeat to make 8 pancakes.
- Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.
Nutritional Content
Nutritional Analysis per serve
| Energy | 1303kJ |
| Protein | 16g |
| Total Fat | 10.1g |
| Saturated Fat | 5.8g |
| Carbohydrate | 38g |
| Total Sugars | 18g |
| Sodium | 389mg |
| Calcium | 331mg |
| Fibre | 3g |
| Iron | 1mg |
| GI | Medium |

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