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Buttermilk pancakes with honeyed ricotta
Buttermilk pancakes with honeyed ricotta
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Indulge in delicious low-fat pancakes for a stylish weekend kick-off.
Ingredients:
  • 300.00 gm self-raising flour
  • 4.00 gm baking powder
  • 20.00 gm caster sugar
  • 600ml buttermilk
  • 84.98 gm low-fat milk
  • 40g reduced-fat dairy spread, melted, cooled
  • 1 egg, lightly whisked
  • 300g summer fruits, (such as raspberries and nectarines), to serve
  • 200g low-fat ricotta
  • 62.50 ml natural yoghurt
Instructions:
  • Prepare delectable honeyed ricotta by blending ricotta cheese, yogurt, and honey using an electric mixer until silky smooth. Chill mixture in the refrigerator with a cover.
  • In a large bowl, sift together the flour and baking powder. Stir in 2 teaspoons of sugar. In a separate bowl, whisk together the buttermilk, milk, dairy spread, and egg. Pour this mixture into the flour mixture and stir with a wooden spoon until well combined. Cover the bowl and let it stand for 15 minutes.
  • Preheat a non-stick frying pan over medium heat and spray with oil. Pour 1/3 cup of batter into the pan and lower the heat to low. Cook for 3 minutes until bubbles form on the surface. Flip the pancake and cook for an additional 2 minutes until done. Keep warm by wrapping the pancake in a clean tea towel. Repeat with the remaining batter, greasing the pan between each pancake.
  • Plate the pancakes, dollop with honeyed ricotta and fruit, and dust each stack with 1/2 teaspoon of the remaining sugar. Enjoy!

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