Fonterra Food Services
Ricotta Swirl Hotcakes
400g self raising flour
2 tspn sugar
3 eggs, lightly beaten
440ml milk
50g Western Star Butter, melted
1 punnet raspberries
250g Perfect Italiano Ricotta
Toasted flaked almonds, for serving
Maple syrup, for drizzling
Icing sugar, for dusting
Western Star Salted ButterPerfect Italiano Ricotta
Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted Western Star Butter, mix until smooth. Fold in half the raspberries.
Pour 1 small/medium size ladle of batter into a heated nonstick fry pan, swirl 1 tspn of Perfect Italiano Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
Serve pancake stacks dolloped with remaining Perfect Italiano Ricotta, raspberries and almonds. Drizzle with maple syrup and a dusting of icing sugar.
Tip :
Try using blueberries, strawberries or a mixed berry selection when raspberries aren't in season.

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