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Ricotta pancakes

Soft, airy pancakes with a bite of blueberry for a flash of freshness.

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
480ml water
65g granulated sugar
100g honey
1 1/2 tsp vanilla essence
280g pancake and waffle mix
225g whole milk ricotta cheese
65g frozen blueberries
Melted butter
1) Stir 80ml of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

2) Using a rubber spatula, stir the remaining 400ml of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

3) Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 60ml of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

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