Fluffy buttermilk pancakes with raspberry ricotta recipe

Ingredients

• 1 1/2 cup buttermilk
• 2 eggs
• 50 gram butter, melted
• 1 1/2 cup plain flour
• 1/3 cup caster sugar
• 1 teaspoon bicarbonate of soda
• 1 pinch salt
• 250 gram smooth ricotta
• 1 tablespoon icing sugar, sieved
• 1/2 teaspoon vanilla extract
• 75 gram fresh raspberries*
• extra raspberries and maple syrup, to serve