Olympus Ricotta Pancakes with Fresh Berries, Maple and Creme Fraiche
Prep Time 20 minutes mins
Cook Time 6 minutes mins
Total Time 26 minutes mins
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
Topping
- 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.
