Berry and chocolate buckwheat hotcakes
Ingredients
- 340g (1 1/3cups) ricotta
- 185ml (3/4 cup) milk
- 4 eggs, separated
- 130g (1 cup) buckwheat flour
- 1 tsp gluten-free baking powder
- 1 tbsp gluten-free cocoa powder
- Pinch of salt
- 50-75g unsalted butter, softened, for greasing
- 200g mixed berries
- Pure icing sugar, sifted, for dusting
- Warmed honey or maple syrup, for drizzling
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