Sunday, 8 July 2012

Buttermilk Pancakes with Honeyed Ricotta

Buttermilk Pancakes with Honeyed Ricotta

250g Kylies Pancake Mix 
100ml buttermilk
100mls low-fat milk or
40g reduced-fat dairy spread
 melted, cooled, 
1 egg, lightly whisked
more sugar (optional)
olive oil cooking spray
300g summer fruits, such as
 raspberries and nectarines, to serve

Honeyed ricotta:
200g low-fat ricotta, 1/4 cup natural yoghurt, 2 tablespoons honey

Method: Make honeyed ricotta:
Using an electric mixer, beat ricotta, yoghurt and honey until smooth. Cover and refrigerate.

Empty pancake mix contents into a bowl Stir in 2 teaspoons sugar. Whisk
 buttermilk, milk, dairy spread and egg in a bowl. Add to flour mixture. Using a wooden spoon, mix until well combined. Cover and stand for 15 minutes.

Heat a non-stick frying pan
 over moderately slow heat. Spray with oil. Pour 1/3 cup batter into pan. Reduce heat to low. Cook for 3 minutes or until bubbles appear on surface. Turn over. Cook for 2 minutes or until cooked through. Wrap pancake in a clean tea towel to keep warm.

Repeat with remaining batter,
 greasing pan in between pancakes. Divide pancakes between plates. Top with honeyed ricotta and fruit. 

Sprinkle each pancake stack with 1/2 teaspoon remaining sugar. Serve. Enjoy! 

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