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Australian Bone Density Testing Centre

Recipe of the Month
Berry Ricotta Pancakes
2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g butter, melted
1 punnet raspberries
250g tub ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4

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 ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.

Try using blueberries, strawberries or a mixed berry selection, when raspberries aren't in season

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