Olympus Ricotta Pancakes with Fresh Berries, Maple and Creme Fraiche

Preparation time – 20 minutes
Cooking time – 6 minutes
Number of servings – 4

Ingredients

• Pancake mix

• 250g self-raising flour
• ½ tsp bicarbonate of soda
• pinch salt
• 60g sugar
• 2 eggs
• 80g melted butter
• 2 cups buttermilk
• 2 egg whites

• 60g Olympus Ricotta
• 60g mixed fresh berries
• 100ml maple syrup
• 4 tbsp crème fraiche
• icing sugar for garnish

Method

1. Beat egg whites until fluffy and stiff and put aside.
2. Place all the dry ingredients in a large bowl and make a well in the centre.
   Crack eggs into well and add butter. Begin to mix in while slowly pouring in buttermilk. Mix until well incorporated. 
3. Using a plastic spatula gently fold in beaten egg whites.
   Using a non-stick frying pan, place on medium to high heat.
4. Spray pan. Using a small ladle, pour batter into middle of pan and crumble Olympus ricotta on top.
5. Cook pancakes on each side until golden brown, approx 3 minutes per side.
6. Fold pancakes in half and serve with drizzle of maple syrup, spoon of crème fraiche on top and sprinkle berries around. Dust with icing sugar.