Fluffy buttermilk pancakes with raspberry ricotta recipe
Treat yourself to a cafe-worthy breakfast with these irresistibly fluffy buttermilk pancakes. Paired with fruity, creamy ricotta and drizzled in plenty of maple
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.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 cup buttermilk
- 2 eggs
- 50 grams butter, melted
- 1 1/2 cup plain flour
- 1/3 cup caster sugar
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 250 grams smooth ricotta
- 1 tablespoon icing sugar, sieved
- 1/2 teaspoon vanilla extract
- 75 grams fresh raspberries*
- extra raspberries and maple syrup, to serve
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