Delicious fluffy pancakes that make any breakfast or brunch even better. These hotcakes are easy to make a wonderful way to make the most of Australian berries and fruits.
Ingredients
2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 3/4 cups milk
50g butter, melted
1 punnet raspberries
250g tub Perfect Italiano Smooth & Creamy Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting
Method
Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
Pour 1/4 cup batter into a heated non stick frypan, swirl 1 teaspoon of Perfect Italiano Smooth & Creamy Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
Serve pancake stacks, dollop with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.
Tips & Hints
Try using blueberries, strawberries or a mixed berry selection, when raspberries aren't in season.
