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Wholemeal pancakes with blueberries, ricotta and honey
Wholemeal pancakes with blueberries, ricotta and honey
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Start the day with delicious wholemeal pancakes the whole family will love.
Ingredients:
  • 3.75 gm ground cinnamon
  • 16.00 gm brown sugar
  • 187.50 ml wholemeal plain flour
  • 1.25 gm bi-carb soda
  • 4.00 gm baking powder
  • 257.50 gm milk (for a fluffier pancake substitute buttermilk)
  • 2 eggs, lightly beaten
  • Olive oil spray
  • 120g fresh ricotta
  • 125g (1 punnet) blueberries
  • 57.20 gm honey
Instructions:
  • Combine all the dry ingredients in a large bowl using a wooden spoon.
  • Create a deliciously smooth batter by gently incorporating the milk and eggs into a well in the middle. Let the batter rest for 10 minutes without stirring.
  • Prepare a large non-stick frying pan with a light coating of olive oil over medium-high heat. Pour 1/4 cup of batter into the pan for each batch, remembering to spray with oil before adding each new batch.
  • Cook the pancakes for 1-2 minutes until bubbles start to appear, then flip and cook for another 1-2 minutes. Transfer to a warm plate and continue with the remaining batter.
  • Top warm pancakes with creamy ricotta, fresh blueberries, and a generous drizzle of honey before serving.

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