Blackberries And Ricotta Pancakes Recipe

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Servings: 1

Ingredients

Cost per recipe $8.08 view details
  • Makes 8 pancakes
  • 3 1/2 ounce White plain flour
  • 1 pch salt
  • 2 x Large eggs, beaten
  • 8 fl ounce lowfat milk, up to 10
  • 2 dsp sunflower oil
  • 1 ounce Flaked almonds A little butter
  • 10 ounce Ricotta cheese
  • 2 dsp clear honey
  • 1 dsp creme de cassis
  • 13 ounce Fresh or possibly frzn blackberries

Directions

  1. Put the flour and salt in a large bowl. Make a well in the centre, add in the Large eggs and gradually whisk in the lowfat milk. Stir in the oil and almonds and leave to test in the refrigerator for at least 20 min.
  2. Blend the ricotta, honey and cassis in a food processor. Stir in the blackberries.
  3. Heat a knob of butter in a small frying pan and when warm add in a half ladelful of pancake mix. Swirl till the pancake is even. Cook gently till the underside is golden. Toss and cook the other side. Stack the pancakes under a hot towel.
  4. Spread the ricotta mix over half of each pancake and fold the other half over.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1090g
Calories 1264  
Calories from Fat 445 35%
Total Fat 50.07g 63%
Saturated Fat 23.95g 96%
Trans Fat 0.0g  
Cholesterol 545mg 182%
Sodium 701mg 29%
Potassium 1583mg 45%
Total Carbs 136.71g 36%
Dietary Fiber 22.8g 76%
Sugars 32.24g 21%
Protein 70.29g 112%
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