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Buttermilk pancakes with ricotta cream

Buttermilk pancakes with ricotta cream

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Breakfast

INGREDIENTS

1 cup (150g) self-raising flour
½ teaspoon ground cinnamon
4 teaspoons caster sugar
2 eggs, beaten lightly
1 cup (250ml) buttermilk
125g reduced-fat smooth ricotta cheese
½ cup (125ml) maple syrup
1 medium (140g) lemon, cut into wedges

Note: this recipe is best made close to serving.
METHOD

Sift flour, cinnamon and sugar into a medium bowl. Whisk in the combined eggs and buttermilk gradually until smooth. Cover and stand for 30 minutes.

Pour ¼ cup (60ml) of the batter into a heated, oiled non-stick pan and cook until bubbles start to appear. Turn the pancakes and cook until browned underneath. Remove the pancakes from the pan and cover to keep warm. Repeat with the remaining batter to make eight pancakes.

Combine the ricotta with one tablespoon of the maple syrup in a small bowl.

Serve the pancakes with the ricotta mixture, remaining maple syrup and the lemon wedges.

Pancakes suitable to freeze. Not suitable to microwave.

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Tip: Try "lamb & potato" or "Low GI"
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