Recipes

Berry Ricotta Hotcakes

Ingredients:

250g Perfect Italiano Ricotta
50g Western Star Butter, melted
2 cups self raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 and 3/4 cups milk
1 punnet raspberries (use frozen raspberries if not in season)
Toasted flaked almonds, for serving
Maple syrup, for serving

Method:

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.