Pancakes-raspberries-ricotta

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!

By , 25 February 2019

(1 vote)

Pancakes with ricotta and raspberries
  • 15 Mins

  • Serves: 8

  • Price: £1.64 per serving

Nutritional Info
Each 269g serving contains
  • Energy

    2015KJ

    482KCAL

    24%
  • Fat

    22.6g

    high

    32%
  • Saturates

    10.5g

    high

    53%
  • Sugars

    26.1g

    med

    29%
  • Salt

    1.02g

    med

    17%
of your reference intake.
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
  • Add most of the zest to the ricotta, reserving a little. Stir in the icing sugar and vanilla until smooth.

  • For the coulis, mash 50g of the raspberries with a fork and press through a sieve. Discard the pips.

  • 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.

  • 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.