Ricotta PancakesMakes 6 to 8
INGREDIENTS3 eggs, separated2 tablespoons caster sugar200g fresh ricottaCup (125ml) milkCup (110g) self-raising flour1 teaspoons baking powderUnsalted butter for greasingFresh berries, to serveMaple syrup, to serve
METHOD1. Assemble the Scraper Mixer Pro 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.
2. 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 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.
3. Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.
4. Spoon about 2 heaped tablespoons of the mixture into pan and cook until golden brown on both sides.
5. Serve with fresh blueberries and maple syrup.
TIP: For berry pancakes pour mixture into pan; top with several fresh berries before flipping over and cooking other side.
Recipe provided by Sage Appliances
In Short: A light pancake mix gets a little extra spice here with the addition of ricotta cheese – making a meal in a mouthful