Buttermilk Pancakes
INGREDIENTS
150g self-raising flour
teaspoon ground cinnamon
4 teaspoons caster sugar
2 eggs, beaten lightly
250ml buttermilk
125g reduced-fat smooth ricotta cheese
125ml maple syrup
1 medium lemon, cut into wedges
Note: this recipe is best made close to serving.
METHOD
Sift flour, cinnamon and sugar into a medium bowl. Whisk in the combined eggs and buttermilk gradually until smooth. Cover and stand for 30 minutes.
Pour 60ml of the batter into a heated, oiled non-stick pan and cook until bubbles start to appear. Turn the pancakes and cook until browned underneath. Remove the pancakes from the pan and cover to keep warm. Repeat with the remaining batter to make eight pancakes.
Combine the ricotta with one tablespoon of the maple syrup in a small bowl.
Serve the pancakes with the ricotta mixture, remaining maple syrup and the lemon wedges.
Pancakes suitable to freeze. Not suitable to microwave.
With kind permission from Australian Women’s Weekly
