ruity and really easy to make, these appleberry pancakes with ricotta are the perfect start to the morning!
- 1 cup wholemeal self-raising flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 1 cup low-fat buttermilk
- 1 egg, plus 1 egg-white
- ¹/³ cup apple sauce, plus extra to serve
- 1 tsp vanilla essence
- 1 green apple, thinly sliced, to serve
- 125 g punnet fresh raspberries
- 200 g low-fat ricotta cheese
In a large bowl, sift together flour, soda and cinnamon. Make a well in the centre.
In a large jug, whisk buttermilk, egg, egg-white, sauce and vanilla together. Gradually whisk into flour mixture until smooth.
Heat a large non-stick pan over medium heat. Spray lightly with olive oil. Working in 2 batches of 5, pour ¼ cup of batter into pan, cooking 3 to 4 mins, until underside is golden and bubbles appear on surface. Turn and cook a further 2 to 3 mins.
Serve 2 pancakes per person, topped with sliced apple, berries, crumbed ricotta and apple sauce.