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Photo of Hotcakes with blueberries and ricotta by WW

Hotcakes with blueberries and ricotta

10 - 12
PersonalPoints™ per serving
Total Time
30 min
10 min
10 min
Top light and fluffy pancakes with fresh ricotta and sweet berries for a cafe-style brekkie at home.


Wholemeal self-raising flour

cup(s), (100g)

Baking powder

1 tsp

Caster sugar

2 tsp


1 medium, lightly beaten

Skim milk

cup(s), (160ml)

Low-fat ricotta cheese

2 tbs

Fresh blueberries

½ cup(s), (80g)


1 tbs

Oil spray

1 x 3 second spray(s)


  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.