Vanilla Pancakes With Cinnamon Ricotta And Berries - cooking recipe

Ingredients

2 cups self-rising flour
1/3 cup granulated sugar
1 1/2 cups skim milk
2 None eggs, lightly beaten
2 tsp vanilla bean paste
3 tbsp butter, melted
1/2 cup low fat ricotta cheese
1 tbsp honey, plus additional, to drizzle
1/2 tsp ground cinnamon
3/4 cup frozen blackberries, thawed
1/4 cup powdered sugar
1 1/4 cups blueberries
1 1/4 cups raspberries

Preparation

Sift flour into a large bowl. Stir in sugar, milk, eggs and vanilla until combined and smooth.
Heat a nonstick skillet on medium heat. Brush with butter. For each pancake, spoon 1 heaping tbsp batter into pan. Cook in batches, for 1 min, until bubbles appear. Turn and cook for 1-2 mins, until golden brown. Transfer to a plate, cover with foil to keep warm. Repeat until all batter is used.
Meanwhile, combine ricotta, honey and cinnamon in a small bowl.
Heat blackberries and powdered sugar in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until syrupy. Remove from heat. Cool slightly. Stir in blueberries and raspberries.
Serve pancakes with ricotta and berries. Drizzle with additional honey.