my gorgeous friend Demon Deeva did a post about buttermilk last night and is going to make my Spiced Prune Buttermilk Loaf but using dates and Figs which sounds yummo to me! anyway, i now post this recipe in her honour :-D
Serves 4, 7.2g fat per serve
1 cup (150g) self raising flour
1/2 tspn ground cinnamon
1 tab caster (fine) sugar
2 eggs, beaten lightly
1 cup (250ml) buttermilk
125g reduced fat smooth ricotta cheese (buy fresh, not in the container)
1/2 cup (125ml) maple syrup
1 medium lemon, cut into wedges
* sift flour, cinnamon and sugar into a medium bowl. whisk in the combined eggs and buttermilk gradually until smooth. Cover and stand for 30 minutes.
* pour 1/4 cup (60ml) of the batter into a heated oiled non-stick pan and cook til bubbles start to appear. turn the pancake and cook until browned underneath. remove the pancakes from the pan and cover to keep warm. repeat with the remaining batter to make eight pancakes.
* combine the ricotta with one tablespoon of the maple syrup in a small bowl.
* serve the pancakes with the ricotta mixture, remaining maple syrup and the lemon wedges.