Raspberry & Ricotta Pancakes

Raspberry & Ricotta Pancakes

Serves 12

You will need:

  • 150g plain flour
  • 225g tub of ricotta
  • 190ml whole milk
  • 1/2 tsp baking powder
  • 20g golden caster sugar
  • 1 tbsp Cartwright & Butler
  • Raspberry Preserve
  • 2 eggs separated
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Butter for cooking


  • Mix together flour, baking powder, sugar, and salt in a small bowl.
  • Combine ricotta, milk, egg yolks, jam and vanilla in a separate, larger mixing bowl.
  • Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
  • Beat the egg whites with a handheld electric mixer until stiff. Stir a small spoon of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a metal spoon.
  • Heat a heavy based frying pan over medium heat. Melt a small amount of butter in the pan, just enough to coat the surface of the pan. Add a small ladle of batter to the pan. Cook the pancakes for around 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden.
  • Repeat with the remaining batter.
  • Serve the pancakes immediately, with fresh raspberries, yogurt and Cartwright & Butler Raspberry Preserve.

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