Buttermilk Pancakes with Honeyed Ricotta

Ingredients:

* 250g Kylie�s Pancake Mix

* 100ml buttermilk

* 100mls low-fat milk or
alternative

* 40g reduced-fat dairy spread
melted, cooled,

* 1 egg, lightly whisked

* more sugar (optional)

* olive oil cooking spray

* 300g summer fruits, such as
raspberries and nectarines, to serve

Honeyed ricotta: *
200g low-fat ricotta, * 1/4 cup natural yoghurt, * 2 tablespoons honey

Method: Make honeyed ricotta:



Using an electric mixer, beat ricotta,
yoghurt and honey until smooth. Cover and refrigerate.

Pancakes:
Empty pancake mix contents into a bowl Stir in 2 teaspoons sugar. Whisk
buttermilk, milk, dairy spread and egg in a bowl. Add to flour mixture. Using
a wooden spoon, mix until well combined. Cover and stand for 15 minutes.��

Heat a non-stick frying pan
over moderately slow heat. Spray with oil. Pour 1/3 cup batter into pan.
Reduce heat to low. Cook for 3 minutes or until bubbles appear on surface.
Turn over. Cook for 2 minutes or until cooked through. Wrap pancake in a clean
tea towel to keep warm.

Repeat with remaining batter,
greasing pan in between pancakes.� Divide pancakes between plates. Top with
honeyed ricotta and fruit.



Sprinkle each pancake stack with 1/2
teaspoon remaining sugar.� Serve.� Enjoy!