Ricotta and raspberry pancakes
New Zealand-raised chef and author Anna Hansen serves up exciting modern fusion food as head chef at The Modern Pantry in London.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 125g self-raising flour
- 50g caster sugar
- 3 large eggs, separated
- 50g butter, melted
- 150ml buttermilk or natural yogurt
- 150g ricotta
- 100g fresh or frozen raspberries (no need to defrost if frozen)
- 1 x 150g punnet fresh raspberries
- a handful of pistachios, chopped (optional)
- 4 spoonfuls of crème fraîche
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