These pancakes are so super soft and fluffy, the ricotta really gives them the best texture. Not only are they delicious but they're super adaptable too. I can only imagine how delicious they would be with a handful of white chocolate chips and a nice grating of lemon zest.
Are they any other breakfast obsessives out there? What's on your plate first thing in the morning?
Raspberry Ricotta Pancakes
- 125g self raising flour
- 50g golden caster sugar
- 3 large eggs, seperated
- 50g unsalted butter, melted
- 150ml buttermilk
- 150g ricotta cheese
- 150g raspberries
- In a large mixing bowl stir together the flour and sugar. In a large jug whisk the egg yolks, melted butter and buttermilk, pour the wet ingredients onto the dry and mix until combined.
- In the bowl of an electric stand mixer whip the egg whites to soft peaks and fold into the pancake batter followed by the ricotta and raspberries.
- Heat a tablespoon of oil in a large frying pan over a medium heat. Dollop two tablespoons of batter per pancake into the hot pan and cook for 2 minutes per side. Continue till you've used up all of your batter. Serve with whipped cream, extra raspberries and a drizzle of honey.