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Recipes continued
Pancakes with Ricotta, Strawberries
and Maple Syrup
Makes: 8, Cooking: 32-48 minutes
2 eggs, separated
½ cup caster sugar
1 teaspoon vanilla extract
2 cups self-raising flour
Pinch salt
½ teaspoon bicarbonate of soda
1 ½ cups buttermilk
50g butter, melted
200g low-fat ricotta cheese
2 teaspoons cinnamon sugar
250g punnet strawberries, hulled, sliced
Maple syrup, to serve
1. Place egg yolks, sugar and vanilla in a
medium bowl. Using the beaters, beat on
speed 3-4 until light and pale.
2. Add flour, salt, bicarbonate of soda,
buttermilk and butter. Beat on speed 4
until smooth.
3. Place egg whites in a clean bowl. Beat
on speed 5 until firm peaks form. Fold
eggwhites into batter.
4. Heat a frypan over medium heat. Spray
with cooking oil spray. Add 1/3 cup mixture
and cook for about 2-3 minutes each side
of until golden and puffed.
5. Combine ricotta and cinnamon in a small
bowl. Beat on Speed 3 until smooth.
Serve pancakes with ricotta mixture,
strawberries and maple syrup.
Chocolate Chip Cookies
Makes: about 30
Cooking: 10-15 minutes per batch
125g butter, softened
½ cup firmly packed brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat oven to moderate (180°C/160
fan-forced). Grease and line baking trays
with baking paper.
2. Place butter, sugars and vanilla in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
until light and pale.
3. Add egg and beat until combined. Reduce
speed to 1-2. Add flour and chocolate
chips. Beat until combined.
4. Roll tablespoons of mixture into balls and
place onto prepared trays. Press lightly
with the back of a fork. Ensure that
the cookies are well spaced to allow for
spreading.
5. Bake cookies in batches for about 10 -15
minutes or until golden. Transfer to a wire
rack to cool.