Ricotta & Blueberry Pancakes

6.jpg

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.

3.jpg

Ricotta & Blueberry Pancakes

 

 

  • 225g self-raising flour   9
  • 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

 

  1. Mix flour, sugar and cinnamon in a large bowl.
  2. Whisk the eggs and milk in a separate bowl.
  3. Pour into the flour mixture and whisk until just combined. Fold in the ricotta and blueberries.
  4. 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.
  5. 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).
  6. Top with extra blueberries, sieve a sprinkling of icing sugar on top and serve with a generous pour of maple syrup.

9.1.jpg