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Ricotta and raspberry pancakes
Makes: 16 pancakes
Serves: 4
Total time: 
Photograph by Laura Edwards
Ricotta and raspberry pancakes
Recipe by Anna Hansen
Makes: 16 pancakes
Serves: 4
Total time:
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Nutritional information (per serving)
Calories
461Kcal
Fat
27gr
Saturates
15gr
Carbs
41gr
Sugars
18gr
Fibre
3gr
Protein
15gr
Salt
1gr
Anna Hansen
New Zealand-raised chef and author Anna Hansen serves up exciting modern fusion food as head chef at The Modern Pantry in London.
Anna Hansen
New Zealand-raised chef and author Anna Hansen serves up exciting modern fusion food as head chef at The Modern Pantry in London.
Ingredients
- 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)
To serve:
- 1 x 150g punnet fresh raspberries
- a handful of pistachios, chopped (optional)
- 4 spoonfuls of crème fraîche
Step by step
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.
- Stir 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.
- In 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.
- Cook 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.