Ready Time: 30 mins
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 8-10
Ingredients
- 3 eggs, separated
- 2 tablespoons caster sugar
- 200g fresh ricotta
- ½ cup (125ml) milk
- ¾ cup (110g) self raising flour
- 1 ½ teaspoons baking powder
- Unsalted butter for greasing
- fresh berries, maple syrup and fresh ricotta to serve
Method
- Assemble mixer using the whisk attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute. Transfer egg white mixture to another bowl.
- Place egg yolks, ricotta and milk into bowl of mixer. Still using the whisk attachment, turn the mixer to CREAM/BEAT setting and mix until combined. Reduce speed to KNEAD/FOLD and add sifted flour and baking powder and mix until just combined. Return egg white mixture back into mixer bowl and mix on KNEAD/FOLD setting until just combined.
- Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.
- Spoon about 1/3 cup of the mixture into pan and cook until golden brown on both sides.
- Serve with fresh raspberries, maple syrup and fresh ricotta.
TIP: For berry pancakes pour mixture into pan; top with several fresh berries before flipping over and cooking other side.