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Buttermilk Pancakes with Raspberry Ricotta
2 cups self raising flour, sifted
2 tablespoon caster sugar
2 eggs, lightly beaten
1 ½ cups Australian Buttermilk
1 ¼ cups Australian reduced fat ricotta cheese
200g raspberries
2 tablespoons maple syrup
1. Combine flour and sugar in a bowl. Whisk
in egg and buttermilk until smooth.
2. Best if batter is chilled for 30 minutes.
3. Heat a non-stick fry pan and cook ¼ cup of pancake mixture until
bubbles form. Flip over and cook the other side until golden.
4. Repeat to make 8 pancakes
5. Whip ricotta until smooth and fold through half the raspberries.
Serve pancakes topped with ricotta and remaining raspberries. Drizzle
with maple syrup. |
Gluten Free Breakfast Pancakes
½ cup buckwheat flour
½ cup rice flour
1 teaspoon baking powder
pinch of salt
1 tablespoon caster sugar
1 egg, lightly beaten
1 cup gluten-free soy milk
2 tablespoons light olive oil
gluten-free soy yoghurt, to serve
blueberries to serve
1. Sift flours, baking powder and salt into a large bowl. Stir through
sugar.
2. Combine egg, milk and 1 tablespoon of the
olive oil in a jug. Whisk into flour. Rest for 20 minutes.
3. Heat remaining oil in a large frying pan. Drop 2 tablespoons of the
batter into the frying pan.
4. Cook until bubbles appear, turn and cook the other side. Serve with
yoghurt and blueberries.
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Pumpkin Pancakes
½ butternut
pumpkin, cooked
250g potato, cooked
1 tablespoon honey
2/3 cup SR flour
1 egg, lightly beaten
2- 3 spring onions, finely chopped
½ teaspoon sea salt and pepper
sprinkle of nutmeg
1 tablespoon of butter
2 teaspoons olive oil
To Serve:
200g natural yoghurt
1 teaspoon honey, extra
1 teaspoon orange zest
1 tablespoon extra virgin olive oil
1. Mash pumpkin
and potato.
2. Stir through flour, egg, honey and spring onions. Season with nutmeg
and salt and pepper.
3. Heat a non-stick pan over a medium heat. Add a teaspoon of butter and
swirl to coat the base of the pan. Add 2 spoonfuls of the mixture to the
pan to make each pancake. When bubbles start to burst flip and cook the
other side until golden.
4. Mix yoghurt, honey, orange zest and olive oil together. Serve
pancakes warm with a dollop of the yoghurt mixture.
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Spiced Pancakes
with Baked Bananas
2 bananas,
sliced
2 teaspoon brown sugar
60g butter, chopped
1 cup self-raising flour, sifted
¼ teaspoon mixed spice
¼ cup caster sugar
1 cup buttermilk
1 egg
ice-cream and maple syrup, to serve
1. Preheat oven
to 200ºC.
2. Place bananas
on a baking tray lined with non-stick baking paper. Sprinkle with brown
sugar and a third of the chopped butter. Bake for 10 minutes until very
soft.
3. Place flour, spice and sugar in a bowl.
Melt leftover butter, then whisk with buttermilk and egg. Pour over dry
ingredients and whisk until combined.
4. Cook a
quarter of a cup of the mixture in a non-stick frying pan over medium
heat. Remove and keep warm. Repeat with leftover mixture.
5. Serve
pancakes topped with bananas, and with ice-cream and maple syrup if
desired. |
