| Berry Ricotta Hotcakes |
| Perfect with Perfect Italiano Original Ricotta. |
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| Method | Ingredients | ||
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1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries. 2. Pour 1/4 cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture. 3. Serve pancake stacks, dollop with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.
Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes
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2 cups self-raising flour 2 teaspoons sugar 3 eggs, lightly beaten 1 3/4 cups milk 50g Western Star Butter, melted 1 punnet raspberries 250g Perfect Italiano Ricotta Toasted flaked almonds, for serving Maple syrup, for drizzling Icing sugar, for dusting |
Try using blueberries, strawberries or a mixed berry selection, when raspberries aren’t in season.