Ricotta Pancakes with Glazed Pears
By Chelsea SugarA lovely, light and fluffy breakfast boost!4 servings
Prep time 15 mins
Cooking time 20 mins
250g low fat ricotta
125ml (1/2 cup) low fat milk
73g (1/3 cup) Chelsea LoGiCane™ Low GI Sugar
zest 1 lemon
2 large eggs (separated)
115g (3/4 cup) wholemeal plain flour, sifted
1 tsp baking powder
pinch of salt
unsalted butter, for cooking
20g butter, extra
55g (1/4 cup) Chelsea LoGiCane™ Low GI Sugar, extra
2 pears, peeled, cored and cut into thick slices
1 Tbsp lemon juice
Low fat Greek yoghurt, for serving
Combine ricotta, milk, Chelsea LoGiCane™ Low GI Sugar, zest, egg yolks and mix until well combined. Add sifted flour, baking powder and salt. Return wholemeal husks from sifter to bowl, gently mix to make a smooth batter.
In a separate bowl, beat egg whites until soft peaks form. Fold through the batter.
Heat a little butter in a non-stick frying pan over a medium heat. Add tablespoons of batter to pan and fry until golden on both sides.
Enjoy topped with glazed pears and yoghurt.
Melt butter in a frying pan, add extra Chelsea LoGiCane™ Low GI Sugar, cook until golden brown. Stir in pears and lemon juice and cook until pears are soft.