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Buttermilk Pancakes with Whipped Raspberry Ricotta


Serves 4

Ingredients

  • 3/4 cup self raising flour
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • 1 cup Australian buttermilk
  • 1 1/4 cups Australian reduced fat ricotta cheese
  • 150g raspberries
  • 2 tablespoons maple syrup

Method

  1. Sift flour and sugar in a bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes. Heat a non-stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook on the other side until golden. Repeat to make 8 pancakes.
  2. Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.
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Notes & Tips

Nutritional information
Energy: 1303kJ Total Sugars: 18g Protein: 16g Sodium: 389mg Calcium: 331mg TotalFat: 10.1g Saturated Fat: 5.8g Iron: 1mg Carbohydrate: 38g Fibre: 3g

Recipe Rating

4

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