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Ricotta and berry pancakes

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12
    MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 cup wholemeal self-raising flour

    3. 1 tablespoon honey

    4. 2 teaspoons vanilla essence

    5. 3 eggwhites

    6. 2/3 cup skim milk

    7. olive oil cooking spray

    8. 200g reduced-fat ricotta cheese

    9. 250g strawberries, hulled, halved

    10. 150g blueberries

    11. 2 tablespoons Queen Pure Maple Syrup

    Instructions Jump to Ingredients ↑

    1. Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes.

    2. Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes.

    3. Place pancakes on plates. Top with ricotta and berries. Drizzle with maple syrup and serve.

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