Guest chef

Anna Hansen

Canadian-born and New Zealand-raised Anna Hansen serves up exciting modern fusion food both at The Modern Pantry in London, where she is head chef, and in her cookbook The Modern Pantry Cookbook.

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Ricotta and raspberry pancakes

  • Serves 4
  • Makes 16 pancakes
  • Total time 45 mins
4.9/5 rating (7 votes)
Ricotta and raspberry pancakes
Ricotta and raspberry pancakes

step by step

  • 1Stir together the flour, ¼ teaspoon salt and sugar in a large mixing bowl. In a jug, whisk together the egg yolks, melted butter and buttermilk. Pour onto the dry ingredients and whisk to combine.
  • 2In a separate bowl, and with clean whisks, whisk the egg whites to soft peaks and fold into the pancake mixture, followed by the ricotta and raspberries.
  • 3Cook the pancakes in batches. Heat a little butter and oil in a large frying pan and dollop spoonfuls (about 2 tablespoons per pancake) of the batter into it. Cook over a medium heat for 3-4 minutes, then flip and cook for a further 3-4 minutes or until they are cooked through and feel firm. Keep the pancakes warm while you cook the rest. Serve with raspberries, chopped pistachios (if using) and crème fraîche.
  • Photograph by Laura Edwards

Get ahead

Make up to 2 hours ahead; leave to cool. Reheat on a baking tray in a preheated oven (180°C, fan 160°C, gas 4) for 5 minutes.

You will need

  • 125g self-raising flour
  • 50g caster sugar
  • 3 large eggs, separated
  • 50g butter, melted
  • 150ml buttermilk or natural yogurt
  • 150g ricotta
  • 100g fresh or frozen raspberries (no need to defrost if frozen)
  • butter and oil, for frying

To serve:

  • 1 x 150g punnet fresh raspberries
  • chopped pistachios (optional)
  • 4 generous spoonfuls of crème fraîche

+ Nutritional Information