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Raspberry hotcakes

Brunch is a great, informal way to entertain your friends and any weekend guests. It saves you the cost and effort of having to prepare a big lunch, but always seems much more of a treat than a regular breakfast.

  • Timer Prep 20 min
    Cook 25 min
  • Chart 236.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Separate the eggs.

Method

  1. 1 Put the cottage cheese in a sieve and leave to drain for 10 minutes.
  2. 2 Set aside 75g raspberries and put the remainder in a small saucepan with 2 tbsp sugar and 1 tbsp water. Gently heat until the sugar has melted and the raspberries start to bubble. Squash the raspberries gently with a fork, then set aside.
  3. 3 Press the cottage cheese through the sieve into a bowl then add the remaining sugar and the egg yolks. Beat with a wooden spoon, then mix in the milk.
  4. 4 Sift in the flour, baking powder and a pinch of salt and stir to combine.
  5. 5 Whisk the egg whites until stiff.
  6. 6 Fold a heaped tablespoon of the egg whites into the main mixture to lighten it, then fold in the remaining egg whites and raspberries.
  7. 7 Heat a frying pan, add a little butter to coat the base, then drop a large tablespoon of the batter per hotcake into the pan, making 3-4 at a time.
  8. 8 Cook for 2 minutes over a low heat, then carefully turn them over and cook the other side.
  9. 9 Serve straight away with the warm raspberry sauce and creamy yogurt.
  • Average per serving
  • Calories 236.0kCal
  • Fat8.6g
  • Saturated4.4g
  • Salt0.3g
  • Carbohydrates30.1
  • Sugar19.6g
  • Protein9.4g
  • Fibre3.8g