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.
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