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Blueberry & Ricotta Pancakes

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About the bake

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.

25Total Time
10Prep Time
15Bake Time
8Serves
Easy

Method

  1. Step 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. Step 2:

    Add the ricotta and blueberries and carefully fold in.

  3. Step 3:

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

  4. Step 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.

Ingredients

    • 125g Allinson's plain white flour
    • 1 tsp Baking powder
    • Pinch Salt
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 2 Free range eggs (separated)
    • 100ml Whole milk
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 125g Ricotta
    • 100g Blueberries
    • Drizzle Vegetable oil
    • Drizzle Maple syrup

Utensils

  • Sieve
  • Bowl
  • Frying pan

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