Ricotta and Blueberry Pancakes
Such a fun weekend breakfast option, especially when you get the kids involved to flip them!
Prep: 10 min | Cook: 20 min | Makes: 15
Ricotta and Blueberry Pancakes
Wet:
1 egg
1 cup milk of choice
2 tsp vanilla essence
40g unsalted butter, melted
¼ cup honey
1 cup ricotta
Dry:
1⅓ cups wholemeal plain flour
1 tbsp baking powder
Mix ins:
1 cup blueberries
01 In a large bowl, whisk wet ingredients together. Add dry ingredients and whisk again until well combined. Stir in blueberries.
02 Cook ¼ cup spoonfuls of batter in a lightly greased frypan over medium high heat. Flatten out pancakes in pan, to ensure even cooking.
03 Cook for 2-3 minutes then flip and cook for a further 1 minute, or until cooked through.
Store: Leftovers in an air tight container in the fridge for up to 3 days or freeze for months.
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