Enjoy basic buttermilk pancakes finished off with a delightfully light whipped raspberry flavoured ricotta.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 320kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 15g
  • Carbohydrate 38g
  • Sugar 14g
  • Sodium 198mg

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.

Powered by


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings