Wonderfully fluffy ricotta pancakes topped with blueberries, strawberries and raspberries. Ready in no time, spoil yourself with these pancakes for breakfast or dessert.
Prep 10 minsCook 15 minsServes 4
Ingredients
Method
250g Perfect Italiano™ Ricotta
2 tbsp caster sugar
1 egg
1 cup milk
1 cup self raising flour
20g Western Star Chef's Choice Butter, melted
1/2 cup berries
1/2 cup cream, whipped
1/4 cup maple syrup
In a medium bowl, whisk together the ricotta, sugar and egg until well combined. Stir in the milk, followed by the flour, and mix well until everything is incorporated
Place a medium sized non-stick fry pan over a medium heat
Lightly brush the fry pan with a small amount of the melted butter. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes or until bubbles appear on the surface
Flip the pancake over using a metal spatula and cook for another minute or until golden. Place the pancake onto a plate and cover with a clean tea towel
Repeat with the remaining batter, being sure to brush the pan with a small amount of butter each time
Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup
