Pancakes with ricotta and raspberries
- 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
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.