Raspberry & Ricotta Pancakes

The fluffiest Raspberry Ricotta Pancakes, with light ricotta batter and sweet, tangy raspberries, the perfect breakfast treat.

Prep: 10 minutes
Cook: 2-3 minutes

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

Method

1)

Mix together flour, baking powder, sugar, and salt in a small bowl.

2)

Combine ricotta, milk, egg yolks, jam and vanilla in a separate, larger mixing bowl.

3)

Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

4)

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.

5)

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.