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Ingredients
150g ricotta
100g caster sugar
2 eggs
150g plain flour
80 ml milk
½ tsp vanilla essence
300g raspberries
Method
Place the ricotta,sugar,flour, vanilla and milk into a large mixing bowl and whisk until a nice thick batter is achieved.
Then tumble in half the raspberries and whisk until the raspberries break down.
Heat a non-stick pan add a splash of olive oil and pour in the batter and cook on the first side until bubbles start to appear on the edges then flip and cook the second side for 3-5 minutes.
Serve topped with more fresh raspberries.
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