Virtual Medical Centre

Buttermilk Pancakes with Whipped Raspberry Ricotta

• Ingredients
• Method

• Nutritional content

Ingredients

Serves 4

• 3/4 cup self raising flour
• 1 tablespoon caster sugar
• 1 egg, lightly beaten
• 1 cup Australian buttermilk
• 1 1/4 cups Australian reduced fat ricotta cheese
• 150 g raspberries
• 2 tablespoons maple syrup

Method

1. Sift flour and sugar in one bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes.
2. Heat a non stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook other side until golden brown. Repeat to make 8 pancakes.
3. 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:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

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Article Dates:

Created: 3/12/2007

Modified: 3/6/2010