Buttermilk Pancakes with Fresh Berries
2 cups buttermilk
60 g butter (melted)
300 g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
oil spray to grease the pan
200 g strawberries
120 g raspberries
120 g blueberries
120 m raspberry puree
300 g ricotta
60 mls maple syrup
icing sugar for dusting
# Separate the eggs and melt the butter. Beat the egg yolks well, then whisk in the buttermilk and melted butter.
# Sift the flour, salt and bicarbonate of soda over the egg mixture and fold together.
# Once ready to cook the pancakes whisk the egg whites to a soft peak and fold into the batter.
# Lightly grease a heavy base fry pan and ladle in enough batter to form a pancake shape of your desired size.
# Cook until bubbles form on the top side and then flip over and cook the other side.
# Cut the strawberries into quarters and mix with blueberries and raspberries, ready for service.
Layer the pancakes with the berries and ricotta in the middle of the two pancakes, place more berries on top and drizzle the raspberry puree around the stack and then drizzle maple syrup over the top. Dust with icing sugar. Serves 6.