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Raspberry Hotcakes

Nutritional info per serving

  • Calories: 235
  • Fat: 8.6g 
  • Saturated fat: 4.4g
  • Salt: 0.68g

Raspberry hotcakes

The perfect accompaniment to a lazy Sunday, hotcakes are a brunch favourite. Fresh raspberries offer a sweet, sharp kick that finishes this dish off beautifully


  • 125g natural cottage cheese
  • 200g raspberries
  • 3 tbsp caster sugar
  • 2 medium eggs, separated
  • 75ml whole milk
  • 60g plain flour
  • 1/2 tsp baking powder
  • 15g butter
  • 100ml creamy yogurt

Ready in: 45 mins

Serves: 4


  1. Separate egg yolks and whites.
  2. Put the cottage cheese in a sieve and leave to drain for 10 minutes.
  3. Set aside 75g raspberries and put the remainder in a small saucepan with 2 tbsp sugar and 1 tbsp water. Gently heat until the sugar has melted and the mixture starts to bubble. Squash the raspberries gently with a fork, then set aside.
  4. Press the cottage cheese through the sieve into a bowl then add the remaining sugar and the egg yolks. Beat with a wooden spoon, then mix in the milk.
  5. Sift in the flour, baking powder and a pinch of salt and stir to combine.
  6. Whisk the egg whites until stiff.
  7. Fold a heaped tablespoon of the egg whites into the main mixture to lighten it, then fold in the remaining egg whites and raspberries.
  8. Heat a frying pan, add a little butter to coat the base, then drop a large tablespoon of the batter per hotcake into the pan, making 3-4 at a time.
  9. Cook for 2 minutes over a low heat, then carefully flip them over and cook the other side.
  10. Serve straight away with the warm raspberry sauce and creamy yogurt.