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Buttermilk Pancakes with Whipped Raspberry 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

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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