PREP TIME: 5min
COOK TIME: 15min SERVES: 4-6
2 cups self-rising flour
¾ cup sugar
1 cup milk
2 tbsp ricotta
300g fresh raspberries
100g strawberry jam
Step 1: Whisk flour, sugar, eggs in a mixing bowl.
Step 2: Gradually mix in milk to form a smooth mixture.
Step 3: Evenly stir in the ricotta.
Step 4: Heat a large nonstick frying pan over medium heat.
Step 5: Grease pan with spray cooking oil.
Step 6: Pour 3 tablespoons of mixture into the pan per hotcake.
Step 7: Cook each hotcake until bubbles appear, then flip until cooked through.
Step 8: Serve with strawberry jam and raspberries.