https://www.lifestylefood.com.au/recipes/15882/buttermilk-pancakes-with-whipped-raspberry-ricotta

LifestyleFOOD.com.au

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

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.

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.

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Notes

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

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