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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 3teaspoons baking powder
- 3/4 cup plain flour
- 4 punnet blueberries
- 5milliliter olive oil spray
- 1teaspoons ground cinnamon
- 1tablespoons honey
- 3/4 cup reduced-fat ricotta
- 3/4 cup wholemeal plain flour
- 1 free range egg
- 385milliliter light milk (save 30g for topping)
Nutrition per serving
1700kJ / 405Cal
1700 Kilojoules or 405 Calories
19% of daily energy intake*
Protein
15.3grams
Fat
9.7grams
Carbs
61.0grams
Sugars
26.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sift flours, baking powder and cinnamon into a large bowl. Whisk 1 1/2 cups milk and egg in a jug. Add milk mixture to flour mixture and whisk until combined. Stir in half the blueberries. Stand for 10 minutes.
Step 2 of 3
Heat a large non-stick frying pan over medium heat. Spray with oil. Pour 1/4 cups of batter, 2-3 at a time, into pan and cook for 3 minutes or until bubbles form over surface of pancakes. Turn and cook for a further 2 minutes or until golden and cooked through. Transfer to a plate. Cook remaining batter.
Step 3 of 3
Meanwhile, whisk ricotta and extra milk until smooth. Serve pancakes topped with ricotta and remaining blueberries, and drizzled with honey.
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