Buckwheat pancakes with honeyed ricotta
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fluffy pancakes ideal for an indulgent breakfast or a special dessert. Keep frozen mixed berries in the freezer to whip up a batch whenever the inclination strikes.
Ingredients
Flour, buckwheat
75 g, (1/2 cup)
Wholemeal self-raising flour
⅓ cup(s), (50g)
Baking powder
½ tsp
Ground cinnamon
½ tsp
White sugar
1 tbs
Egg(s)
1 medium
Skim milk
1 cup(s), (250ml)
Reduced-fat ricotta cheese
⅓ cup(s)
Honey
2 tsp
Fresh berries
200 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Sift buckwheat and self-raising flours, baking powder and cinnamon into a medium bowl. Stir in sugar. Place egg and milk in a jug and beat with a fork until combined. Make a well in the centre of flour mixture and pour in egg mixture. Whisk until smooth. Set aside for 10 minutes.
2
Meanwhile, mix ricotta and honey in a small bowl until combined.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) batter into pan. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for a further 1–2 minutes or until pancake is golden. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 pancakes (you can cook 2–3 at once to save time).
4
Serve pancakes topped with honeyed ricotta and berries.
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