Ingredients
1/3 cup (80g) low-fat ricotta
2 eggs, separated
2 tablespoon caster (superfine) sugar
1 teaspoon vanilla extract
1/4 cup (35g) buckwheat flour
1/3 cup (50g) wholemeal self-raising flour
1/4 cup (45g) strawberries, finely chopped
cooking-oil spray
150 gram strawberries, quartered
1 tablespoon almonds, coarsely chopped
2 teaspoon honey
Method
1. Whisk ricotta, egg yolks, sugar and extract in a small bowl. Stir in sifted flours and finely chopped strawberries.
2. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold through ricotta mixture in two batches.
3. Spray a medium frying pan with oil; heat over medium heat. Spoon 1/4 cup of batter into pan; cook pancakes for 3 minutes each side or until golden.
4. Serve pancakes with extra strawberries and nuts; drizzle with honey.
These pancakes are also great for dessert. Swap the strawberries for bananas, if you like.
Note
Related
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