| Prep Time | 20 minutes |
| Cook Time | 6 minutes |
| Servings |
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Ingredients
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 creme fraiche
- icing sugar for garnish
Ingredients
Pancake mix
Topping
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Instructions
- 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.
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