2 cups self-raising flour

1-teaspoon baking powder

1-tablespoon caster sugar

600ml buttermilk

1/3-cup low-fat milk

40g reduced-fat dairy spread, melted, cooled

2 eggs, lightly whisked

Olive oil cooking spray

300g summer fruits, such as raspberries and nectarines, to serve


Honeyed ricotta

200g low-fat ricotta

1/4 cup natural yoghurt

2 tablespoons honey



Step 1: Make honeyed ricotta: Using an electric mixer, beat ricotta, yoghurt and honey until smooth. Cover and refrigerate.

Step 2: Sift flour and baking powder into a large bowl. Stir in 2 teaspoons sugar. Whisk buttermilk, milk, dairy spread and egg in a bowl. Add to flour mixture. Using a wooden spoon, mix until well combined. Cover and stand for 15 minutes.

Step 3: Heat a non-stick frying pan over medium heat. Spray with oil. Pour 1/3 cup batter into pan. Reduce heat to low. Cook for 3 minutes or until bubbles appear on surface. Turn over. Cook for 2 minutes or until cooked through. Wrap pancake in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan in between pancakes.

Step 4: Divide pancakes between plates. Top with honeyed ricotta and fruit. Sprinkle each pancake stack with 1/2 teaspoon remaining sugar.



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