12
BUTTERMILK RICOTTA PANCAKES
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients:
1 cup low fat buttermilk
¾ cup low fat milk
200g fresh ricotta cheese
2 tbs caster sugar
1 egg plus 1 egg white
2 cups plain flour
2 tsp baking powder
Cooking oil spray
Fresh fruit and yoghurt to serve
Method:
1. Place the buttermilk, milk, ricotta cheese, caster sugar, egg and egg white in the blender
jug and blend using the Mix function (Speed 4) for 20 seconds. Add the flour and baking
powder and pulse a few times to just combine.
2. Heat a non-stick frying pan over medium heat and spray with cooking oil spray. Place ½
cup of mixture in the pan to form a circle and add as many more pancakes as will fit in the
pan. Cook for 1 minute or until small bubbles rise to the surface and are golden brown on
the cooked side. Flip and cook for a further minute. Transfer to a warm plate and cover
with foil. Cook remaining pancakes.
3. Serve with fresh fruit and yoghurt.
Makes 8-10
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© 2015 SBI.
Recipes are to be used in conjunction with the (RHBL50) Russell Hobbs® Aston Blender.
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