Ricotta Swirl Hotcakes
Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted Western Star Butter, mix until smooth. Fold in half the raspberries.
Pour 1 small/medium size ladle of batter into a heated nonstick fry pan, swirl 1 tspn of Perfect Italiano Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
Serve pancake stacks dolloped with remaining Perfect Italiano Ricotta, raspberries and almonds. Drizzle with maple syrup and a dusting of icing sugar.
Try using blueberries, strawberries or a mixed berry selection when raspberries aren't in season.