Raspberry Ricotta Pancakes

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Raspberry Ricotta Pancakes

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Pancakes are the gift that keeps on giving, with all the variations and flavour options that are almost endless! These delicious pancakes include fresh raspberries and creamy ricotta cheese, which keeps them lovely and, forgive this adjective but it’s the only one that fits, moist. Make them even more indulgent by adding white or milk chocolate chunks! Lovely served with a simple dusting of icing sugar or drizzle of maple syrup.

Ingredients

  • 3 eggs
  • 50g caster sugar
  • 150ml buttermilk, room temperature
  • 150g ricotta cheese
  • 50g butter, melted
  • 125g self raising flour
  • 125g raspberries, torn in halves
  • Oil or butter for cooking
  • To serve:
  • Raspberries
  • Icing sugar
  • Maple syrup or honey (optional)

Instructions

  1. Add the eggs and caster sugar in a medium sized bowl, beat or whisk with an electric mixer until the eggs are a pale yellow and have thickened, about 5 minutes.
  2. In a large bowl, mix together the buttermilk, ricotta and melted butter. Add the flour mix until just incorporated.
  3. Add the whisked eggs to the pancake batter and fold in.
  4. Pre-heat oven to lowest temperature and place a baking tray or dish inside.
  5. Heat a large non-stick pan over medium heat, then lower heat to medium low (you may need to increase and decrease the temperature as you’re cooking), brush the pan with a bit of oil or melt a small bit of butter.
  6. Drop large spoons of batter onto the heated pan and drop a few raspberry halves onto each pancake and cook for about 5 minutes, then flip pancakes over with a spatula and cook for another 5 minutes.
  7. Transfer cooked pancakes to the baking tray in the pre-heated oven to keep warm while you cook the rest of the pancakes in batches.
  8. Serve pancakes with fresh raspberries and a dusting of icing sugar or any other toppings of your choice.
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