ricotta pancake

Olympus Ricotta Pancakes with Fresh Berries, Maple and Creme Fraiche

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4


Pancake mix

  • 250 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 60 g sugar
  • 2 eggs
  • 80 g melted butter
  • 2 cups buttermilk
  • 2 egg whites


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


  • Beat egg whites until fluffy and stiff and put aside.
  • 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.
  • Using a plastic spatula gently fold in beaten egg whites. Using a non-stick frying pan, place on medium to high heat.
  • Spray pan. Using a small ladle, pour batter into middle of pan and crumble Olympus ricotta on top.
  • Cook pancakes on each side until golden brown, approx 3 minutes per side.
  • 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.