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Pancake blueberry stack

Pancake blueberry stack

By Emily Hung
5’ Prep time
15’ Cook time
20’ Total time
426 Calories
4 Serving

Summary

These irresistible breakfast pancakes are made with ricotta cheese for extra fluffy texture with a creamy centre. drizzle generously with maple syrup.
Emily Hung 0 Followers

Step by Step

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Step 1

Preheat the oven to 170°C, gas mark 3. Put the ricotta, milk and egg yolks into a mixing bowl and beat to combine. Add the flour, sugar, baking powder and a pinch of salt, then fold in to make a smooth batter.
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Step 2

In another bowl, whisk the egg whites until soft peaks form. Fold into the ricotta mixture.
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Step 3

Heat a little butter in a heavy-based frying pan, over a medium heat. Cook 3 pancakes at a time, each about 7cm in diameter, for 1-2 minutes on each side, or until golden and cooked through. Keep warm on a baking tray in the oven. Repeat to make 12 pancakes, adding more butter as needed.
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Step 4

Divide the pancakes between plates, then scatter over the blueberries and serve drizzled with maple syrup.

Ingredient

  • Plain flour
    Plain flour
    100 grams
  • Ricotta
    Ricotta
    250 grams
  • Unsalted butter
    Unsalted butter
    25 grams
  • Baking powder
    Baking powder
    1 tsp
  • Whole milk
    Whole milk
    125 mls
  • Caster sugar
    Caster sugar
    3 tbsp
  • Blueberries
    Blueberries
    250 grams
  • British blacktail free range large eggs
    British blacktail free range large eggs
    3

Nutrition Facts

View nutrition facts
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