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Photo of Hotcakes with blueberries and ricotta by WW

Hotcakes with blueberries and ricotta

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.