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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