Ricotta Pancakes with Berries and Cream

Prep: 10 mins

Cook: 15 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Italian

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Recipe by: Perfect Italiano

Wonderfully fluffy ricotta pancakes topped with blueberries, strawberries and raspberries. Ready in no time, spoil yourself with these pancakes for breakfast or dessert.

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Ricotta Pancakes with Berries and Cream

Ingredients:

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

Method:

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

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