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.
Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.
Total Sugars: 18g
Saturated Fat: 5.8g