Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
For pancake
- 1teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter, melted (plus extra to grease)
- 1teaspoons vanilla extract
- 2 eggs
- 2tablespoons caster sugar
- 2 cups self-raising flour
- 150grams white choc chips
- icing sugar (to serve)
- 250grams blueberries
- 1 cup lemon curd (to serve)
- 300milliliter thickened cream, whipped (to serve)
- 1 lemon, rind finely grated
- 250grams smooth ricotta
Method
Step 1 of 7
Whisk ricotta, milk and lemon rind together in a bowl.
Step 2 of 7
Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
Step 3 of 7
Whisk eggs, ricotta mixture and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
Step 4 of 7
Stir in half the blueberries.
Step 5 of 7
Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
Step 6 of 7
Add 1/3 cup batter to the pan for each pancake. Cook pancakes in batches, being careful not to crowd the pan, for 2-3 minutes or until edges are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm.
Step 7 of 7
Stack pancakes, alternating with cream or extra ricotta and lemon curd. Top with remaining blueberries and dust with icing sugar.
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