Breakfast
Ricotta Pancakes with Berries and Cream
Prep 10 mins. /Cook 15 mins.
Serves 4
Easy
Ricotta Pancakes with Berries and Cream
Method
- In a medium bowl, whisk together the ricotta, sugar and egg until well combined. Stir in the milk, followed by the flour, and mix well until everything is incorporated.
- Place a medium sized non-stick fry pan over a medium heat. Lightly brush the fry pan with a small amount of the melted butter. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes or until bubbles appear on the surface. Flip the pancake over using a metal spatula and cook for another minute or until golden. Place the pancake onto a plate and cover with a clean tea towel. Repeat with the remaining batter, being sure to brush the pan with a small amount of butter each time.
- Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
Campaign
90 years in the Western District of Victoria
For 90 years, Western Star has been part of the Western Farming District, free from the city’s hustle and bustle as well as trends that come and go.
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