Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 1 cup self raising flour
- 3/4 cup milk
- 2tablespoons icing sugar (for dusting)
- 10grams butter, melted
- 250grams strawberries, hulled, sliced
- 125grams raspberries
- 125grams blueberries
- 1 cup Greek style yoghurt
- 1 1/3 cup fresh ricotta
- 3 eggs, separated
- 1/4 cup caster sugar
Nutrition per serving
768kJ / 183Cal
768 Kilojoules or 183 Calories
9% of daily energy intake*
Protein
7.5grams
Fat
7.5grams
Carbs
20.8grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 120°C. Whisk ricotta, milk and egg yolks in a bowl. Sift flour over. Add sugar and stir to combine. Beat egg whites until soft peaks form. Gently fold into ricotta mixture.
Step 2 of 3
Heat a large non-stick frying pan over a medium to low heat. Brush pan lightly with butter. Drop 1/4 cup of hot cake batter into pan, 2 to 3 at a time, spreading to 10cm rounds with the back of a spoon. Cook for 2 minutes or until bubbles form on top. Turn and cook for a further minute or until hot cakes are cooked through. Transfer to a tray and place in the oven to keep warm. Cook remaining batter.
Step 3 of 3
Combine berries in a bowl. Place 3 hot cakes in each bowl. Top with berries and yoghurt. Dust with icing sugar and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.