Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 12/10/24. See terms.
Join now
Photo of Hotcakes with blueberries and ricotta by WW

Hotcakes with blueberries and ricotta

10
Points®
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Top light and fluffy pancakes with fresh ricotta and sweet berries for a cafe-style brekkie at home.

Ingredients

Wholemeal self-raising flour

⅔ cup(s), (100g)

Baking powder

1 tsp

Caster sugar

2 tsp

Egg(s)

1 medium, lightly beaten

Skim milk

⅔ cup(s), (160ml)

Low-fat ricotta cheese

2 tbs

Fresh blueberries

½ cup(s), (80g)

Honey

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Sift the flour and baking powder into a medium bowl. Stir in the sugar. Place the egg and milk in a jug and beat with a fork until combined. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until smooth. Set aside for 10 minutes.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) of the batter into the pan and spread out with the back of a spoon until 1cm thick. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until hotcakes are lightly browned. Transfer to a plate and cover to keep warm.
  3. Repeat with remaining batter to make 4 hotcakes. Serve topped with the ricotta and blueberries. Drizzle with honey.

You might like

You might like