Ingredients
Pancakes
- 225 gram GF Self Raising Flour
- 4 --- eggs, separated
- 1/2 honey, 1/2 Cup - less to taste
- 375 --- (375ml) Buttermilk, Substitute with Coconut/Rice/Almond milk for a Dairy Free option
- 1 teaspoon vanilla extract
- 200 gram ricotta, Substitute with Firm silken tofu for a Dairy Free option
- 55 gram honey, extra
- 1 teaspoon ground cinammon
- Maple Syrup (Optional) & Lemon Wedges to serve
Maple Butter
- 80 gram Butter, Use Nuttelex as a Dairy Free alternative
- 2 tablespoon Maple syrup, Use Honey as a Reduced Sugar alternative
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the butter & maple syrup in the bowl
"Closed lid" & set to a gentle stir 
"Gentle stir setting" & temperature 100 degrees.Take out once butter is melted and combined with maple syrup or honey & refridgerate if not serving immediately. Otherwise you can place in your Thermoserver, or a bowl with a Norwex silicone lid to keep warm.
Describe the preparation steps of your recipe
Place the flour, sugar, egg yolks, buttermilk (or DF alternative) and vanilla in
"Closed lid" and mix on speed 4 until combined.Remove mixture, place in Thermoserver or bowl.
Clean & Dry Bowl.
Add the egg whites to the bowl and insert the butterfly whisk. Whip for 3-4 mins/37 deg/sp 3.5 until stiff peaks form.
Fold the egg whites through the flour mixture with the Ricotta (or Tofu as a DF alternative).
Heat a lightly greased large non-stick fying pan over low heat. Cook two tablesppons of the mixture, in batches, for 3-4 minutes each side or until puffed & golden.
Combine the extra honey and cinnmon & sprinkle over the pancakes. Top with the maple butter, drizzle over with more honey, if needed. Serve with lemon wedges.
Whatever berries are in season. I love rasberries, blueberries & strawberries with these pancakes.
You can also top with some delicious whipped coconut cream or coconut yoghurt & chia seeds too.
Make the maple butter
Make the pancakes
Add berries for a larger meal
Tip
For blueberry pancakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta. Top the pancakes with maple butter & drizzle over maple syrup or honey.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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