Sterling IGA
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Fresh Recipes
Buttermilk Pancakes with Whipped Raspberry Ricotta
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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

150g raspberries

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.

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