Ricotta Raspberry Pancakes with Syrup

Ingredients

• 200 g Spelt flour Type 1050
• 50 g almond flour (partially sifted)
• 2 tsp Baking powder
• 3 eggs
• 350 ml milk (3.5% fat)
• 3 tbsp maple syrup
• 1 pinch salt
• 1 tbsp butter
• 400 g ricotta
• 300 g raspberries
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the pancake batter, whisk together the flour with almond flour, baking powder, eggs, 1 tbsp maple syrup, salt, and milk until smooth. Let rest for about 15 minutes.

2. 2.

   Whisk the ricotta with 1 tbsp maple syrup until smooth. Wash, pat dry, and mash most of the raspberries with a fork; set aside a few whole berries for garnish. Fold in lemon juice and gently stir into the cream.

3. 3.

   Bake a total of ten pancakes one after another. Heat a little butter in a pan, pour some batter, spread evenly by swirling, and cook 1–2 minutes until golden brown. Flip and bake another 1–2 minutes. Use remaining batter similarly.

4. 4.

   Spread each pancake with a bit of the ricotta mixture, stack them, garnish with raspberries, and drizzle with the remaining maple syrup before serving.