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Blueberry ricotta hotcakes
Blueberry ricotta hotcakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your day with delicious blueberry ricotta hotcakes.
Ingredients:
  • 225g self-raising flour
  • 40.00 gm caster sugar
  • 2.50 gm ground cinnamon
  • 2 free range eggs
  • 250ml buttermilk
  • 60ml milk
  • 240g ricotta
  • 100g fresh blueberries
  • Fresh berries, to serve
  • Maple syrup, to serve
Instructions:
  • In a large bowl, mix together the flour, sugar, and cinnamon. In a separate bowl, gently whisk the eggs, buttermilk, and milk until just combined. Pour the egg mixture into the flour mixture and stir gently until just combined. Gently fold in the ricotta and blueberries. Cover with plastic wrap and let it rest for 30 minutes.
  • Preheat a large non-stick frying pan over medium heat and lightly brush with melted butter. Pour two 1/4 cups (60ml) of the batter into the pan to create two 10cm discs. Cook until bubbles form on the surface and the hotcakes are golden underneath, about 2 minutes. Flip with a spatula and cook for an additional 1-2 minutes until cooked through. Transfer to a plate, cover with foil, and repeat with the remaining batter to make a total of 12 hotcakes.
  • Plate the hotcakes and generously layer them with fresh berries before elegantly drizzling with maple syrup.

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