Sweet Ricotta Pancakes

Makes 8 small pancakes

58g

Gilchesters Organic wholemeal spelt flour


58g

Gilchesters Organic pizza and ciabatta flour


50g

Castor sugar


2

Eggs, seperated


190ml

Buttermilk


1 tsp

Vanilla extract


100g

Ricotta


1 level tsp

Bicarbonate of soda


Method

Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine.

Whisk the egg whites until stiff peaks form and fold through the flour mixture with the ricotta.

Heat a lightly greased non-stick frying pan over a low heat. Cook 2 dessertspoons of mixture at a time in batches for 3-4 minutes, or until puffed and golden.

Choose your toppings and enjoy!

This recipe has been adapted from Donna Hay’s original ricotta pancakes with maple butter.

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