Ricotta & Blueberry Pancakes
Perfect for Sunday breakfast.
Servings: 8 pancakes
Ingredients
- 1 cup ricotta , smooth or regular
- 1 cup self-raising flour
- 1 ½ tablespoon castor sugar
- Pinch of salt
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 eggs separated
- ¼ teaspoon ground cinnamon
- 1 cup blueberries , plus extra for serving
- Greek yoghurt , to serve
- Maple syrup , to serve
Instructions
- In a large bowl, combine the ricotta, milk, vanilla, cinnamon and egg yolks, whisking to combine. In a separate bowl, mix together the self-raising flour, castor sugar and salt. Once combined, add the dry mix to the wet. Stir gently.
- Add blueberries to the batter and stir through. Using a mixer, or by hand, whisk egg whites until stiff peaks form. Fold gently through pancake batter, ensuring it remains as fluffy as possible.
- Preheat your pan over a medium-high heat. Spray lightly with oil. When oil has become transparent, scoop batter into pan using a ⅓ cup measure. Cook for 3-4 minutes, or until small bubbles start to appear, and flip to the other side. Once second side is golden, place cooked pancake on a plate lined with paper towel. Repeat with remaining batter.
- To serve, stack up your pancakes, scoop a dollop of Greek yoghurt on top, followed by a sprinkle of fresh blueberries and a drizzle of maple syrup. Serve warm.
Notes
- Frozen or canned blueberries would also work in this recipe. Strain away any extra liquids before adding the berries to the batter.
- This recipe would also work well with any other berry, or even bananas or apples.