Melissa Hemsley’s Blueberry Ricotta Pancakes
These thick ricotta pancakes from Melissa Hemsley are studded with blueberries for a touch of sweetness. Serve with cool yoghurt and more berries.
From the book
Feel Good: Quick and Easy Recipes for Comfort and Joy
Nourishing and flavourful recipes to make you feel good
Fast and simple ideas for every occasion
From midweek meals to celebrations, breakfasts to desserts
Buy From
Introduction
I love the blueberries in these American-style pancakes, though you could also go half and half with raspberries. No need to defrost frozen berries, if you’re using them, which is handy. The batter is unseated, so everyone can DIY their toppings. Keep it simple by serving the hot pancakes with cool yoghurt and honey drizzled on top, or with sliced-up bananas or apples and extra berries.
Ingredients
| 3 | eggs |
| 150ml | milk (dairy or plant based) |
| 100g | buckwheat flour |
| 1 tsp | baking powder |
| A tiny pinch of | sea salt |
| 250g | ricotta |
| 200g | blueberries (fresh or frozen) |
| 1-2 tbsp | coconut oil or butter, for frying |
| To serve: | |
|---|---|
| Greek-style yogurt | |
| runny honey or maple syrup | |
| extra blueberries or other fruit | |
| lemon zest (optional) |
Method
Separate the eggs and place the yolks in a big bowl and the whites in a well-cleaned and dry medium bowl.
Add the milk to the egg yolks in the big bowl, along with the flour, baking powder and salt, and stir to combine. Add the ricotta and blueberries and gently fold in without over-mixing.
Whisk the egg whites, by hand or using a handheld electric whisk, until they form stiff peaks – this takes about 2 minutes by hand. Gently fold the whisked egg whites into the egg-yolk batter without over-mixing.
Pop your biggest frying pan (or get nifty and have two pans on the go for speed) onto a medium heat and melt about 2 teaspoons of coconut oil, making sure to cover the whole pan with the melted fat to prevent the pancakes from sticking.
Add about three or four circles of batter, each consisting of 2 tablespoons of the mixture, at spaced intervals across the pan. Then cook the pancakes on a medium heat for 2 minutes until they lightly bubble and seem ready to turn (resist touching them too soon), then flip them over and cook for another 2 minutes until golden brown on both sides.
Repeat with the rest of the batter – scraping out any bits from the pan between rounds, to prevent them from burning, and adding more coconut oil as needed – and enjoy hot or warm, served with the yoghurt, honey or maple syrup, and exit fruit. Leftover pancakes can be reheated in a pan with the lid on until warmed through.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
