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.
Method
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.
Step 2:
Add the ricotta and blueberries and carefully fold in.
Step 3:
In another bowl whisk the egg whites until they just reach soft peaks then slowly incorporate into the batter, folding in gently.
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
- 125g Allinson's plain white flour
Utensils
- Sieve
- Bowl
- Frying pan
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
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
- 125g Allinson's plain white flour
Utensils
- Sieve
- Bowl
- Frying pan