Cardamom & Raspberry Ricotta Pancakes

Breakfasts that wake you up with the scent of cardamom are the best way to start the day!

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Makes around 12

Ingredients:

250g ricotta cheese150ml milk15og plain flour

1 1/2 teaspoon baking powder

2 large eggs, separated

4 tablespoons desiccated coconut

1 ground cardamom

1 teaspoons vanilla paste

2 tablespoons of maple syrup

100g fresh raspberries, slightly crushed oil, for greasing the frying pan

1. Put the ricotta, milk, and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, desiccated coconut, cardamom, vanilla paste, and maple syrup, and gently whisk to make a smooth batter. Beat the egg whites until they become foamy and then fold them into the ricotta mixture.

2. Heat the oil in a large frying pan and drop in 2 spoonfuls of batter for each pancake.

3. Cook the pancakes for a couple of minutes until golden and then flip them over and cook the other side. Repeat with the rest of the batter.

4. Top with with Greek yoghurt, warm maple syrup, and fresh raspberries.

To serve:

Greek-style yoghurt

Fresh raspberries

Warm maple syrup