Hotcakes with blueberries and ricotta
Wholemeal self-raising flour
⅔ cup(s), (100g)
1 medium, lightly beaten
⅔ cup(s), (160ml)
Low-fat ricotta cheese
½ cup(s), (80g)
1 x 3 second spray(s)
- 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.
- 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.
- Repeat with remaining batter to make 4 hotcakes. Serve topped with the ricotta and blueberries. Drizzle with honey.