2 cups self-raising flour
1-teaspoon baking powder
1-tablespoon caster sugar
1/3-cup low-fat milk
40g reduced-fat dairy spread, melted, cooled
2 eggs, lightly whisked
Olive oil cooking spray
300g summer fruits, such as raspberries and nectarines, to serve
200g low-fat ricotta
1/4 cup natural yoghurt
2 tablespoons honey
Step 1: Make honeyed ricotta: Using an electric mixer, beat ricotta, yoghurt and honey until smooth. Cover and refrigerate.
Step 2: Sift flour and baking powder into a large bowl. Stir in 2 teaspoons sugar. Whisk buttermilk, milk, dairy spread and egg in a bowl. Add to flour mixture. Using a wooden spoon, mix until well combined. Cover and stand for 15 minutes.
Step 3: Heat a non-stick frying pan over medium heat. Spray with oil. Pour 1/3 cup batter into pan. Reduce heat to low. Cook for 3 minutes or until bubbles appear on surface. Turn over. Cook for 2 minutes or until cooked through. Wrap pancake in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan in between pancakes.
Step 4: Divide pancakes between plates. Top with honeyed ricotta and fruit. Sprinkle each pancake stack with 1/2 teaspoon remaining sugar.