Blueberry and ricotta pancakes - recipe

Blueberry and ricotta pancakes

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  1. 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.

    For this step you'll need:

    • 125g Plain white flour
    • pinch Salt
    • 1tsp Baking powder
    • 2 Egg(s) (free range) separated
    • 100ml Milk (whole)
  2. 2

    Add the ricotta and blueberries and carefully fold in.

    For this step you'll need:

    • 125g Ricotta
    • 100g Blueberries
  3. 3

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

  4. 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.

    For this step you'll need:

    • Vegetable oil drizzle for frying

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