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Strawberry and Ricotta Buttermilk Pancakes

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All you need
  • 1 pack White Wings Buttermilk Shaker Pancakes 325g
  • 1¾ cups (440mL) water
  • 400g ricotta cheese
  • 1/4 tsp cinnamon
  • 1 punnet fresh strawberries
  • Maple Syrup

      Preparation
      • Makes: approx. 12 (10cm) pancakes


      Shake well to loosen dry mix. Remove cap.
      Add 1¾ cups (440mL) water
      Replace cap tightly. Turn upside down and tap cap sharply on bench to loosen mix.
      Shake vigorously for 1-2 minutes.
        Pour batter into hot, lightly greased frying pan to desired size.
        Cook over a medium heat 1-2 minutes on each side until golden brown.

      Combine ricotta and cinnamon. Stack 3 pancakes putting a little of the ricotta mixture between each and on top of the stack. Top with maple syrup and sliced strawberries and serve.

      Refrigerate any remaining batter and use within 3 days.

      Shake well before using.
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