3/4 cup self raising flour
1 tablespoon caster sugar
1 egg, lightly beaten
1 cup Australian buttermilk
1 1/4 cups Australian reduced fat ricotta cheese
2 tablespoons maple syrup
1. Sift flour and sugar in a bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes. Heat a non-stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook on the other side until golden. Repeat to make 8 pancakes.
2. Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.