• Partnered with
  • Makes 12
  • 15 mins prep
  • 25 mins cook

Buttermilk pancakes with raspberry ricotta and maple syrup

Buttermilk pancakes with raspberry ricotta and maple syrup

Treat yourself to a cafe-worthy breakfast with these irresistibly fluffy buttermilk pancakes. Paired with fruity, creamy ricotta and drizzled in plenty of maple syrup, these pancakes are a weekend winner

Ingredients

Buttermilk pancakes with raspberry ricotta and maple syrup

  • 1 1/2 cups buttermilk
  • 2 eggs
  • 50 g butter, melted
  • 1 1/2 cups plain flour
  • 1/3 cup caster sugar
  • 1 tsp bicarbonate of soda
  • 1 pinch salt
  • 250 g smooth ricotta
  • 1 tbsp icing sugar, sieved
  • 1/2 tsp vanilla extract
  • 75 g fresh raspberries*
  • extra raspberries and maple syrup, to serve

Steps

Buttermilk pancakes with raspberry ricotta and maple syrup

  1. Whisk buttermilk, eggs and 1 1/2 tbsp melted butter in medium bowl. In large bowl, sift together flour, sugar, soda and salt. Make well in centre of dry ingredients and pour in wet ingredients. Whisk to combine Allow to stand for 10 mins.
  2. Meanwhile, place ricotta in second medium bowl and stir in icing sugar and vanilla. Place raspberries in third medium bowl and crush with fork. Lightly stir berries through ricotta to create rippled effect.
  3. Heat frying pans over medium heat and brush lightly with melted butter. Drop ladleful of batter into centre of pan and smooth out until 12cm in diameter. Cook for 2 mins until bubbles form on surface and underside is golden. Flip and cook for further 1 1/2 mins. Remove from pan, wipe with paper towel and repeat with remaining butter and batter.
  4. Place 3 pancakes on each serving plate, top with dollop of raspberry ricotta and extra raspberries and drizzle with maple syrup.
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