Wholemeal pancakes with blueberries, ricotta and honey
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How to make Wholemeal pancakes with blueberries, ricotta and honey
Yield = 4Prep time: 0:10
Cook time: 0:15
Total time: 0:25
Ingredients
- 1 tablespoon brown sugar
- 3/4 cup wholemeal plain flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon bi-carb soda
- 1 teaspoon baking powder
- 1 cup milk (for a fluffier pancake substitute buttermilk)
- 2 eggs, lightly beaten
- Olive oil spray
- 120g fresh ricotta
- 125g (1 punnet) blueberries
- 2 tablespoon honey
Method
- Step 1 Place all dry ingredients in a large bowl and stir with a wooden spoon to combine.
- Step 2 Make a well in the centre and gradually add the milk and eggs, whisking until smooth. Set batter aside to rest for 10 minutes. After resting, do not stir the batter.
- Step 3 Spray a large non-stick frying pan with olive oil and heat to medium high. Pour 1/4 cup measure of batter into the pan, in batches, spraying with oil for each new batch.
- Step 4 Cook pancakes for 1−2 minutes or until bubbles begin to appear, then turn pancakes and cook the other side for 1−2 minutes. Turn onto a warm plate. Repeat until batter is finished.
- Step 5 Serve warm pancakes topped with ricotta, blueberries and drizzle with honey.
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