A buttermilk pancake recipe that’s easy to make and most enjoyable to eat. This buttermilk pancake recipe can easily be made with fruits of all sorts, weather it be frozen or in there natural form.
• ¾ cup of self raising flour
• 1 tablespoon of caster sugar
• 1 egg from mother hen lightly beaten
• 1 cup of buttermilk
• 1 ¼ cups of ricotta cheese
• 200g raspberries
• ¼ cup of maple syrup
• 1 cup of natural yoghurt
Place the self raising flour in a glass bowl with the sugar. With a whisk combine the lightly beaten egg and the buttermilk until you reach a smooth texture.
When you have made the mix place it in the fridge and chill it for 30 minutes, when chilled heat up your heavy base none stick pan on medium heat…Cook your buttermilk pancakes off, a ¼ cup at a time till bubbles form.
Flip them over and cook them till that side is golden brown, do this till you make about eight pancakes. In a mixer, with the whisk attachment whip the ricotta till you reach a smooth texture, add and fold through half of the raspberries.
In another bowl add the yoghurt, maple syrup and whip together, place a pancake on a plate and spread the ricotta mix (about quarter inch) over the pancake and place some raspberries on top, repeat this till you have them all done.
Spoon the yoghurt maple syrup over the top and serve, there you go a buttermilk pancake recipe that will be an enjoyable breakfast meal to eat.