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Ricotta and berry pancakes
Ricotta and berry pancakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up quick and delicious ricotta berry pancakes for a delightful weekend brunch.
Ingredients:
  • 150.00 gm wholemeal self-raising flour
  • 28.60 gm honey
  • 8.80 gm vanilla essence
  • 3 eggwhites
  • 169.95 gm skim milk
  • olive oil cooking spray
  • 200g reduced-fat ricotta cheese
  • 250g strawberries, hulled, halved
  • 150g blueberries
  • 54.00 gm Queen Pure Maple Syrup
Instructions:
  • Sift flour into a bowl and add the husks left in the sieve. In a separate jug, combine honey, vanilla, egg whites, and milk using a fork. Pour the mixture into the flour and stir until smooth. Allow the batter to rest for 10 minutes.
  • Prepare your non-stick pan with a light spray of oil and heat over medium heat. Pour 1/4 cup of batter into the pan and cook for 1 to 2 minutes until small bubbles form on the surface. Carefully flip the pancake and cook for another minute until fully cooked. Transfer the pancake to a plate and cover to keep warm. Repeat with the rest of the batter, greasing the pan as needed between each pancake.
  • Serve the pancakes on plates, generously top them with creamy ricotta cheese and fresh berries, drizzle with sweet maple syrup, and enjoy!

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