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Buttermilk pancake recipe that's stacked with whipped ricotta and raspberries, topped with maple yoghurt syrup. This recipe for breakfast is quite nice with the ricotta cheese and raspberries in the middle of the pancakes. It's a bit like a pancake sandwich, topped with the yoghurt and maple syrup. Let the world taste and make your pancakes, if you have your own breakfast pancake recipe why not share it at your breakfast pancake recipes page for sharing with other creative cooks.
Ingredients:
Method:Place the self raising flour in a bowl with the sugar. With a whisk combine the lightly beaten egg and the buttermilk until you reach a smooth thickish texture. When you have made the buttermilk pancake mix, it's a good idea to place it in the fridge and chill it for 30 minutes. When chilled heat up your heavy base none stick pan with a little butter on medium heat. Cook your buttermilk pancakes off till brown on both sides. In a mixer, with the whisk attachment whip the ricotta till you reach a smooth texture, add and fold through half of the fresh raspberries. In another bowl add the yoghurt, maple syrup and combine together, place a pancake on a plate and spread the ricotta mix (about 0.5cm or quarter inch) over the pancake and place some raspberries on top. Repeat this till you have them all done, then spoon the yoghurt maple syrup over the top and serve. That's a buttermilk pancake stack with whipped ricotta and raspberries topped with maple yoghurt syrup.
What's your favourite Buttermilk pancake recipe, why not share it at your breakfast pancake recipes page so other creative cooks can make them as well.
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