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Ricotta and raspberry pancakes


Makes: 16 pancakes
Serves: 4
timeTotal time:
Ricotta and raspberry pancakes
Photograph by Laura Edwards

Ricotta and raspberry pancakes


Makes: 16 pancakes
Serves: 4
timeTotal 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

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.

See more of Anna Hansen’s recipes
Anna Hansen

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.

See more of Anna Hansen’s recipes

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.
  1. 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.
  2. 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.
  3. 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.

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