Buttermilk pancakes with fresh berries

My children Harry and Amelia love pancakes for breakfast, and this is a fail-safe recipe. I usually add a drizzle of raspberry puree with the maple syrup to cut the overall sweetness of the dish but you don't have to.

5 mintues prep.

10 minutes cooking

Serves 6

Ingredients

  • 3 eggs, seperated
  • 2 cups buttermilk
  • 60g butter, melted
  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 punnet of strawberries
  • 1 punnet of blueberries
  • 1 punnet of raspberries
  • Canola oil spray
  • 300g fresh ricotta
  • 120ml raspberry puree (bought is fine)
  • Maple syrup, to serve

Method

  1. Whisk the egg yolks well, then whisk in the buttermilk and melted butter.
  2. Sift the flour and bicarbonate  of soda into the egg mixture and fold together
  3. Cut the strawberries into quarters and mix the blueberries and raspberries.
  4. Just before cooking the pancakes, whisk the egg whites until soft peaks form and fold gentle into the batters
  5. Lightly spray a heavy-based frying pan with oil and set over medium head.
  6. Laddle enough batter to form a pancake of your desired size and cook until bubbles form on the top side.
  7. Flip over and cook until golden brown. Continue with the remaining batter to make 12 pancakes in all.
  8. To serve, place a pancake on each plate, spoon on some ricotta and scatter with berries
  9. place another pancake on top, followed by more ricotta and another handful of berries.
  10. Drizzle raspberry puree and maple syrup and serve.
  11. Enjoy!
RECIPES

Buttermilk pancakes with fresh berries

My children Harry and Amelia love pancakes for breakfast, and this is a fail-safe recipe. I usually add a drizzle of raspberry puree with the maple syrup to cut the overall sweetness of the dish but you don't have to.

5 mintues prep.

10 minutes cooking

Serves 6

Ingredients
Method

Ingredients

  • 3 eggs, seperated
  • 2 cups buttermilk
  • 60g butter, melted
  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 punnet of strawberries
  • 1 punnet of blueberries
  • 1 punnet of raspberries
  • Canola oil spray
  • 300g fresh ricotta
  • 120ml raspberry puree (bought is fine)
  • Maple syrup, to serve

Method

  1. Whisk the egg yolks well, then whisk in the buttermilk and melted butter.
  2. Sift the flour and bicarbonate  of soda into the egg mixture and fold together
  3. Cut the strawberries into quarters and mix the blueberries and raspberries.
  4. Just before cooking the pancakes, whisk the egg whites until soft peaks form and fold gentle into the batters
  5. Lightly spray a heavy-based frying pan with oil and set over medium head.
  6. Laddle enough batter to form a pancake of your desired size and cook until bubbles form on the top side.
  7. Flip over and cook until golden brown. Continue with the remaining batter to make 12 pancakes in all.
  8. To serve, place a pancake on each plate, spoon on some ricotta and scatter with berries
  9. place another pancake on top, followed by more ricotta and another handful of berries.
  10. Drizzle raspberry puree and maple syrup and serve.
  11. Enjoy!
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