Berry Ricotta Hotcakes
Prep:  5 minutes
Cook:  10 minutes
Serves:  4
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Fusion
1153
Recipe by: Perfect Italiano
Delicious fluffy pancakes that make any breakfast or brunch even better. These hotcakes are easy to make a wonderful way to make the most of Australian berries and fruits.
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Berry Ricotta Hotcakes
Ingredients:
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Method:
  1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
  2. Pour 1/4 cup batter into a heated non stick frypan, swirl 1 teaspoon of Perfect Italiano Smooth & Creamy Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
  3. Serve pancake stacks, dollop with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.
Tips & Hints:
  • Try using blueberries, strawberries or a mixed berry selection, when raspberries aren't in season.
Perfect Italiano ricotta - perfect for creamy pasta, for baked cheesecakes, on toast and more
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