Delicious ricotta and buttermilk pancakes with vanilla, served with fresh blueberries, Greek yoghurt and maple syrup. Mixture can be made a day ahead of time!
- 2 cups self-raising flour
- 2 tbsp caster sugar
- 2 ½ cups buttermilk
- 2 eggs, separated
- 1 tsp vanilla extract
- 200 g ricotta cheese
- melted, unsalted butter, for greasing
- Greek yoghurt, to serve
- nectarine, sliced, to serve
- fresh blueberries, to serve
- maple syrup, to serve
- Sift flour into a large bowl. Stir in sugar. Whisk together buttermilk, egg yolks and vanilla in jug until smooth. Add buttermilk mixture to flour in bowl and whisk to combine. Crumble ricotta over the top and whisk until thick and smooth.
- Whisk egg whites in a medium bowl until stiff peaks form. Add a spoonful to batter and fold in until combined. Add remaining egg white and fold in until just combined.
- Grease a large, non-stick frying pan with melted butter. Place over a medium heat. Pour 1⁄3 cup of batter into pan for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface. Turn over and cook for a further 2-3 minutes, or until golden. Repeat with remaining batter.
- Dollop with yoghurt and serve with nectarines and blueberries. Drizzle with maple syrup.
Pancake batter can be made up to 24 hours ahead and kept in the fridge. Allow to stand out of fridge for 30 minutes before using, thin down with a little buttermilk or milk if necessary.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.0 g|
|Total carbohydrates||44.1 g|
|- Sugars||12.0 g|
|Dietary fibre||1.4 g|