Easily the beset pancakes I ever made…these pancakes are so light and fluffy and taste absolutely delicious. They are my new go to pancake recipe…you can add some blue berries if you like to the batter or some lemon zest, or serve with bacon, do as you taste buds tell you too…but the basic recipe is pretty spot on and won’t let you down…
- 1½ cups self-raising (self-rising) flour
- ½ cup caster (superfine) sugar
- 4 eggs, separated
- 1½ cups (375ml) buttermilk
- 1 teaspoon vanilla extract
- 200g ricotta
- ¼ cup (55g) caster (superfine) sugar, extra
- 1 teaspoon ground cinnamon
- maple syrup and lemon wedges, to serve
maple butter
- 80g butter, softened
- 2 tablespoons maple syrup
To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use. To make the pancakes, place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite until stiff peaks form and fold through the flour mixture with the ricotta. Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden. Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges.
