Blueberry and Ricotta Hotcakes

 
Makes approx. 10

Ingredients

  • 350g self raising flour
  • 1 teaspoon bicarbonate
  • 1 teaspoon caster sugar
  • 100g unsalted butter
  • 500ml milk
  • 2 eggs
  • 1oog approx. strained firm ricotta
  • 150g approx blueberries
  • oil for greasing

Method

  1. Sieve the flour and bicarbonate into a large bowl. Melt the butter and leave to cool slightly.
  2. Beat the eggs into the milk and whisk into the flour, then whisk in the sugar and the melted butter until you have a nice thick batter. Set aside for 5-10 minutes.
  3. Heat a frying pan with a little oil and then wipe the pan with some kitchen towel so that its not really oily.
    Take teaspoons of the ricotta and very gently fold into the batter so you have little lumps
  4. Ladle the batter into the hot pan and as soon as it starts to cook add some blueberries, wait until bubbles form on the top of the pancake and then turn over and cook on the other side.

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