Blueberry & Ricotta Pancakes

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Serves

    8


For an interesting spin on an american style pancake try blueberry and ricotta. This delicious flavour combination works really well together and is really yummy served with a spoonful of creme fraiche.

Method

  1. Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre.  Add the egg yolks then slowly add the milk, whisking until a smooth batter is made.

  2. Add the ricotta and blueberries and carefully fold in.

  3. In another bowl whisk the egg whites until they just reach soft peaks then slowly incorporate into the batter, folding in gently.

  4. Lightly grease a frying pan with oil and heat on a medium heat, then scoop a heaped tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden and fluffy. The pancakes will start to puff up as they cook.

Let's Bake

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