Recipes
Pancakes with ricotta and raspberries
Get little ones filling and rolling these ready-made pancakes before topping with the tangy fruit coulis. A treat with no cooking required!
Get little ones filling and rolling these ready-made pancakes before topping with the tangy fruit coulis. A treat with no cooking required!
(4 votes)
Cook: 15 Mins
Serves: 8
Price: £1.64 per serving
Nutritional Information
Each 269g serving contains
Energy
2015kj
482kcal
2015kj
482kcal
24%
Fat
22.6g
22.6g
High
32%
32%
Saturates
10.5g
10.5g
Med
53%
53%
Sugars
26.1g
26.1g
High
29%
29%
Salt
1.02g
1.02g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
749kj/179kcal
Typical energy values per 100g:
749kj/179kcal
Ingredients
1 lemon, zested and cut into wedges
250g Asda Ricotta
1tbsp icing sugar
1tsp vanilla extract
300g raspberries
8-pack Asda Sweet Pancakes
30g chopped pistachios
Method
1
Add most of the zest to the ricotta, reserving a little. Stir in the icing sugar and vanilla until smooth.
2
For the coulis, mash 50g of the raspberries with a fork and press through a sieve. Discard the pips.
3
Spoon 2tbsp of the ricotta mixture in a line down the centre of each pancake and dot with a few of the raspberries. Roll up loosely.
4
Divide the filled pancakes between 4 plates. Drizzle with the coulis and sprinkle with the pistachios and the rest of the raspberries and zest. Serve with the lemon wedges on the side.