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Ricotta and berry pancakes


  • 1 cup wholemeal self-raising flour
  • 1 tablespoon honey
  • 2 teaspoons vanilla essence
  • 3 eggwhites
  • 2/3 cup skim milk
  • olive oil cooking spray
  • 200g reduced-fat ricotta cheese
  • 250g strawberries, hulled, halved
  • 150g blueberries
  • 2 tablespoons Queen Pure Maple Syrup


  • Step 1 - Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes.
  • Step 2 - Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes.
  • Step 3 - Place pancakes on plates. Top with ricotta and berries. Drizzle with maple syrup and serve.

Recipe Ingredient

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