Buckwheat pancakes with honeyed ricotta
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.
75 g, (1/2 cup)
Wholemeal self-raising flour
⅓ cup(s), (50g)
1 cup(s), (250ml)
Reduced-fat ricotta cheese
1 x 3 second spray(s)
- 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.
- Meanwhile, mix ricotta and honey in a small bowl until combined.
- 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).
- Serve pancakes topped with honeyed ricotta and berries.
Buckwheat flour is made from crushed buckwheat seeds and has a nutty flavour. It is available in the health-food aisle of most supermarkets or from health-food stores.