Berry Ricotta Hotcakes
2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g Western Star Butter, melted
1 punnet raspberries
250g tub Perfect Italiano Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4
1. 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.
2.Pour ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.
No comments yet.