Blueberry, Lemon And Ricotta Pancakes
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
6
- 1 Green’s Buttermilk Pancake Shake
- 1 lemon, zested and juiced
- 1/2 cup ricotta cheese
- 1tablespoons butter (for greasing)
- 1 cup icing sugar
- 1 punnet fresh blueberries
Method
Step 1 of 4
Preheat frying pan on allow-medium heat
Step 2 of 4
Decant 1 pancake shake into a mixing bowl, add 300ml water, zest of one full lemon and ricotta. Whisk well until combined.
Step 3 of 4
Using a 1/4 cup, scoop mixture out and cook pancakes for 1-2 minutes either side or until golden brown.
Step 4 of 4
Place icing sugar and juice of one full lemon into a small bowl and whisk until combined and smooth. Drizzle on top of pancakes, and serve with fresh blueberries, dollop of ricotta and lemon zest.
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