¼ teaspoon bicarbonate of soda
¼ cup caster sugar
1 cup self-raising flour, sifted
1 ¼ cups buttermilk
olive oil cooking spray
125g tub soft ricotta cheese
1 cup My Berries’ Australian frozen raspberries
150g mascarpone cheese
Combine sugar, bicarbonate of soda and flour in a bowl.
Whisk buttermilk and egg. Stir into flour mixture.
Heat a frying pan over medium heat. Spray with oil.
Pour 2 tablespoonfuls of batter into pan.
Place 1 raspberry and 1 teaspoon of ricotta in the centre of the pancake.
Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture.
Serve with a dollop of mascarpone cheese and a lovely chia berry jam.