Buttermilk Pancakes are the classic choice for spoiling mum with breakfast in bed.
Don’t be thrown by all of these ingredients – items such as the buttermilk, ricotta and frozen berries will really take your pancakes from shake-and-bake to gourmet standard. It’s important to store all items at the correct temperatures, so that means that you can easily access the frozen berries from the freezer section and the dairy products from the fridge compartments.
Serves 4-6 people
INGREDIENTS for buttermilk pancakes
3 eggs (separated)
480 ml buttermilk
60g melted butter
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
70g castor sugar
200g frozen raspberries, thawed
320g fresh ricotta
320g fresh mixed berries
icing sugar, for garnishing
mint for garnish
1 In a bowl, beat the egg yolks well then whisk in the buttermilk and melted butter. Sift the dry ingredients together and fold through the egg mixture.
2 In a separate bowl, whisk the egg whites until they form soft peaks and gently fold into the batter. Lightly grease a heavy base fry pan and pour in approximately 1/4 cup of batter, cook until bubbles start to form on the uncooked side, then flip over and cook the other side until golden brown.
3 To prepare the coulis, bring the sugar & water to the boil stirring constantly until the sugar dissolves. Add the syrup and the raspberries to a blender and puree till smooth. Pass through a fine sieve to remove the seeds.
4 Place the pancake in the centre of the plate and spoon on the fresh ricotta. Arrange the mixed berries on and around the pancake. Dust with icing sugar to garnish.
The Carousel thanks Matt Moran for these recipes.