Buttermilk pancakes with honeyed ricotta

Tasteful Buttermilk pancakes with honeyed ricotta Recipe

Start your weekend in style with these tasty low-fat pancakes.
Buttermilk pancakes with honeyed ricotta
Prep Time : 0:05 | Cook Time : 1:00 | Total Time : 1:05 | Serving : 4 person.


  • 2 cups self-raising flour

  • 1 teaspoon baking powder

  • 1 tablespoon caster sugar

  • 600ml buttermilk

  • 1/3 cup low-fat milk

  • 40g reduced-fat dairy spread, melted, cooled

  • 1 egg, lightly whisked

  • olive oil cooking spray

  • 300g summer fruits, (such as raspberries and nectarines), to serve

Honeyed ricotta

  • 200g low-fat ricotta

  • 1/4 cup natural yoghurt

  • 2 tablespoons honey


  • Step 1

    Make honeyed ricotta: Using an electric mixer, beat ricotta, yoghurt and honey until smooth. Cover and refrigerate.

  • Step 2

    Sift flour and baking powder into a large bowl. Stir in 2 teaspoons sugar. Whisk buttermilk, milk, dairy spread and egg in a bowl. Add to flour mixture. Using a wooden spoon, mix until well combined. Cover and stand for 15 minutes.

  • Step 3

    Heat a non-stick frying pan over medium heat. Spray with oil. Pour 1/3 cup batter into pan. Reduce heat to low. Cook for 3 minutes or until bubbles appear on surface. Turn over. Cook for 2 minutes or until cooked through. Wrap pancake in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan in between pancakes.

  • Step 4

    Divide pancakes between plates. Top with honeyed ricotta and fruit. Sprinkle each pancake stack with 1/2 teaspoon remaining sugar. Serve.

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