Ricotta and raspberry pancakes

Ingredients
∙ Makes 16 pancakes
Produce
100 g Raspberries, fresh or frozen
Refrigerated
3 Eggs, large
Baking & Spices
50 g Caster sugar
125 g Self-raising flour
Nuts & Seeds
1 handful Pistachios
Dairy
50 g Butter
150 ml Buttermilk or natural yogurt
4 spoonfuls Creme fraiche
150 g Ricotta
Other
1 X 150g punnet fresh raspberries

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