Wholemeal pancakes with blueberries, ricotta and honey

Wholemeal pancakes with blueberries, ricotta and honey

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Kick off the day with these super tasty wholemeal pancakes that the whole family will enjoy.

The ingredient of Wholemeal pancakes with blueberries, ricotta and honey

  1. 1 tablespoon brown sugar
  2. 3/4 cup wholemeal plain flour
  3. 1 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon bi-carb soda
  5. 1 teaspoon baking powder
  6. 1 cup milk (for a fluffier pancake substitute buttermilk)
  7. 2 eggs, lightly beaten
  8. Olive oil spray
  9. 120g fresh ricotta
  10. 125g (1 punnet) blueberries
  11. 2 tablespoon honey

The instruction how to make Wholemeal pancakes with blueberries, ricotta and honey

  1. Place all dry ingredients in a large bowl and stir with a wooden spoon to combine.
  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.
  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.
  4. Cook pancakes for 1u22122 minutes or until bubbles begin to appear, then turn pancakes and cook the other side for 1u22122 minutes. Turn onto a warm plate. Repeat until batter is finished.
  5. Serve warm pancakes topped with ricotta, blueberries and drizzle with honey.

Nutritions of Wholemeal pancakes with blueberries, ricotta and honey

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