ViBERi New Zealand Logo with Blackcurrants

ViBERi Ricotta Pancakes

This delicious recipe was put together by @sarahtannernz
ViBERi Organic Blackcurrant and Ricotta Pancakes on Plates on Table 
Enjoy these for a dreamy weekend breakfast or brunch, packed with all the goodness of the organic Viberi New Zealand blackcurrants. These are so light and fluffy, with just the right amount of sweetness and tartness from the berries.

[ I N G R E D I E N T S ]

The recipe is enough for approximately 8 medium sized pancakes…
Dry Mix:
¾ cup white spelt flour, organic is best
¼ cup Viberi freeze dried powder
1 tsp baking powder
1/3 cup unrefined sugar
Zest of 1 organic orange
¼ cup Viberi soft dried organic blackcurrants
Wet Mix:
2 pasture raised eggs, whisked
¾ cup organic milk of your choice
½ cup organic ricotta
To garnish:
Coconut yoghurt, organic quark, or Greek yoghurt
Berry topping:
1 cup Viberi frozen berries
1 TBS maple syrup

[ P R E P A R A T I O N ]

To begin, make the berry topping by placing the frozen berries and maple syrup into a small pot and simmer on low heat while you make the pancakes.
Combine all of the dry ingredients in a bowl, followed by adding in the wet ingredients. Fold it all together until you get a nice thick batter.
Heat some organic butter or coconut oil in a hot pan and fry off the pancakes in small batches. Once they have browned on each side, place on a cookie tray so they don’t become soggy as you cook the remainder of the batter.
Serve hot with your chosen yoghurt or quark and the warm berry topping.

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