Ricotta Pancakes with Berries and Cream

Ricotta Pancakes with Berries and Cream


Wonderfully fluffy ricotta pancakes topped with blueberries, strawberries and raspberries.


  • 250g Tub Perfect Italiano Original Ricotta
  • 2 tbsp caster sugar
  • 1 egg
  • 1 cup milk
  • 1 cup self raising flour
  • 20g Western Star Chef’s Choice Butter, melted
  • 1/2 cup berries
  • 1/2 cup cream, whipped
  • 1/4 cup maple syrup


  1. In a medium bowl, whisk together the ricotta, sugar and egg until well combined. Stir in the milk, followed by the flour, and mix well until everything is incorporated
  2. Place a medium sized non-stick fry pan over a medium heat.
  3. Lightly brush the fry pan with a small amount of the melted butter. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes or until bubbles appear on the surface.
  4. Flip the pancake over using a metal spatula and cook for another minute or until golden. Place the pancake onto a plate and cover with a clean tea towel.
  5. Repeat with the remaining batter, being sure to brush the pan with a small amount of butter each time
  6. Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup