Buttermilk pancakes with fresh berries
My children Harry and Amelia love pancakes for breakfast, and this is a fail-safe recipe. I usually add a drizzle of raspberry puree with the maple syrup to cut the overall sweetness of the dish but you don't have to.
5 mintues prep.
10 minutes cooking
- 3 eggs, seperated
- 2 cups buttermilk
- 60g butter, melted
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 1 punnet of strawberries
- 1 punnet of blueberries
- 1 punnet of raspberries
- Canola oil spray
- 300g fresh ricotta
- 120ml raspberry puree (bought is fine)
- Maple syrup, to serve
- Whisk the egg yolks well, then whisk in the buttermilk and melted butter.
- Sift the flour and bicarbonate of soda into the egg mixture and fold together
- Cut the strawberries into quarters and mix the blueberries and raspberries.
- Just before cooking the pancakes, whisk the egg whites until soft peaks form and fold gentle into the batters
- Lightly spray a heavy-based frying pan with oil and set over medium head.
- Laddle enough batter to form a pancake of your desired size and cook until bubbles form on the top side.
- Flip over and cook until golden brown. Continue with the remaining batter to make 12 pancakes in all.
- To serve, place a pancake on each plate, spoon on some ricotta and scatter with berries
- place another pancake on top, followed by more ricotta and another handful of berries.
- Drizzle raspberry puree and maple syrup and serve.