There is truly nothing better than a long, lazy morning where you can really make a fuss of breakfast.
- 125g self raising flour
- 50g golden caster sugar
- 3 large eggs, separated
- 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.
- Category: Breakfast
- Cuisine: Baking
Keywords: Breakfast, Pancakes, Ricotta, Raspberry, Morning, Baking, Brunch