Buttermilk Pancakes With Raspberry Ricotta And Maple Syrup - cooking recipe

Ingredients

1/2 cup buttermilk
2 None large eggs
2 tbsp butter, melted
2/3 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1 pinch salt
1 cup ricotta
1 tbsp confectioners' sugar, sifted
1/2 tsp vanilla extract
2/3 cup fresh raspberries, plus more
None None Maple syrup, to serve

Preparation

Whisk the buttermilk, eggs and 1 1/2 tbsp of melted butter in medium bowl. In large bowl, sift together the flour, sugar, baking soda, and salt. Make well in the center of the dry ingredients and pour in the wet ingredients. Whisk to combine, then allow to stand for 10 mins.
Meanwhile, place the ricotta in a second medium bowl and stir in the confectioners' sugar and vanilla. Place the raspberries in a third medium bowl and crush with a fork. Lightly fold berries into ricotta to create a rippled effect.
Heat 2 skillets over medium heat and brush lightly with melted butter. Drop a ladleful of batter into the center of each pan and smooth out until 5 inches in diameter. Cook for 2 mins until bubbles form on the surface and the underside is golden. Flip and cook for further 1 1/2 mins. Remove from the pan, wipe with a paper towel and repeat with the remaining butter and batter.
Place three pancakes on each serving plate, top with a dollop of raspberry ricotta, whole raspberries, and drizzle with maple syrup.