Fluffy blueberry ricotta pancakes

guest post by onehandedcooks.com.au

There’s something about pancakes that kids just love. Pancakes bring instant joy to a Sunday breakfast and brighten up an ordinary Tuesday afternoon tea. The beauty of pancakes is that they are simple to make, can be very healthy, and easily mixed and matched to suit everyone’s tastes. Blueberry pancakes with ricotta make a nutritious snack, and are so light and fluffy the whole family is sure to enjoy.

Blueberry Pancake Ingredients

2 eggs

1 tsp fresh lemon juice

¾ tsp baking powder

½ cup wholemeal plain flour

½ cup blueberries

½ cup ricotta

½ tsp vanilla extract

¼ cup milk

1 tbsp butter, to fry

Fruit, maple syrup, or stewed rhubarb – to top


tep 1: In a medium bowl, whisk together eggs, ricotta, milk, lemon juice, vanilla and baking powder. Next, whisk in flour until batter combines. Add blueberries and stir through gently.

Step 2: Heat a teaspoon of butter in a frying pan over medium heat. Pour batter (around ¼ cup at a time) onto the pan, and cook for about 3 minutes per side or until golden brown.

Step 3: Top with maple syrup, stewed fruit or extra berries.


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