with maple butter
- 1½ cups (225g) self-raising (self-rising) flour
- ½ cup caster (superfine) sugar
- 4 eggs, separated
- 1½ cups (375ml) buttermilk
- 1 teaspoon vanilla extract
- 200g ricotta
- ¼ cup (55g) caster (superfine) sugar, extra
- 1 teaspoon ground cinnamon
- maple syrup and lemon wedges, to serve
- 80g butter, softened
- 2 tablespoons maple syrup
- To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.
- To make the pancakes, place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite until stiff peaks form and fold through the flour mixture with the ricotta. Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden.
- Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges. Serves 4.
* For blueberry ricotta pancakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta. Top pancakes with maple butter and drizzle over maple syrup.
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