A delightful pancake recipe from Campos Coffee Fortitude Valley voted Australia's Favourite Coffee venue in the 2009 I Love FOOD awards.


  • 2 cups buttermilk

  • 2 cups plain flour (sifted)

  • 2/3 cup ricotta

  • 2 eggs (beaten)

  • 2 teaspoons bicarbonate of soda

  • 1 teaspoons vanilla essence

  • 2 tablespoons brown sugar

  • Butter

  • Mixed berry compote

  • 3 cups fresh mixed berries

  • 1 ½ cups caster sugar

  • 2 tablespoons vanilla bean paste

  • ½ cup water

  • Vanilla mascarpone

  • 1 cup mascarpone

  • 2 tablespoons vanilla bean paste


  • 1.

    To make the compote - place all the ingredients in a saucepan and bring to the boil. Reduce heat and simmer for approximately one minute.

  • 2.

    To make the mascarpone – mix the mascarpone and vanilla bean paste until just combined.

  • 3.

    NOTE: take care not to over mix as the mixture may curdle.

  • 4.

    Beat the eggs in a bowl and then add the buttermilk. Add the flour and mix until combined, then mix in the vanilla and sugar. Finally, mix through the bicarbonate of soda. Pour batter into a lightly buttered pan over medium heat and sprinkle ricotta onto each pancake. Turn pancakes over when bubbles start to appear on top of the pancakes. Cook until the pancake is nice and golden on each side. Continue with the remaining batter.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 250kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 37g
  • Sugar 20g
  • Sodium 507mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Read step 4 again!
Posted by Report
you forgot the ricotta in the method...