Lazy summers at the beach include late morning decadent breakfasts to fuel growing children during a day filled with never-ending swims and adventures. I just have to mention the word ‘pancakes’ and my children (especially Joseph) jump for joy and will nag until I actually start to make them. These pancakes have ricotta cheese added and a healthy dose of fresh blueberries. Pancakes aren’t pancakes without Maple Syrup, and I found a new brand at the Supermarket this morning. ‘Nick *the easy rider*’ maple syrup. Canadian readers, please offer some feedback on this brand of maple syrup. We loved it’s intense flavour.
Ricotta & Blueberry Pancakes
- 225g self-raising flour
- 2 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- 250ml milk
- 240g ricotta
- 125g fresh blueberries
- butter, for greasing frypan
- Maple syrup
- icing sugar for dusting on pancakes
Mix flour, sugar and cinnamon in a large bowl.
Whisk the eggs and milk in a separate bowl.
Pour into the flour mixture and whisk until just combined. Fold in the ricotta and blueberries.
Heat a small non-stick frypan over medium heat. (I used the frying pan that was the size I wanted my pancakes to be, although you can use one large frypan and cook a few pancakes at the same time). Lightly brush with melted butter.
Pour batter into a jug or use a ladle to add it to frypan. Cook until bubbles appear on the surface and pancakes are golden underneath. Turn with a spatula and cook for about 2 mins or until just cooked. Transfer to a plate. Repeat with remaining batter to make about 12 pancakes. (My children wanted to steal them as soon as they left the frypan).
Top with extra blueberries, sieve a sprinkling of icing sugar on top and serve with a generous pour of maple syrup.