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Ricotta Pancakes with Glazed Pears

By Chelsea Sugar
Ricotta Pancakes with Glazed Pears
4 servings
  • 1 review

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves

    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

    Glazed Pears
    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.

    Glazed Pears
    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.

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Average Rating
(1 review)

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Really impressed with these, as they were made with wholemeal flour I didn't expect them to be so light and fluffy. Went really well with crispy bacon.

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