Ricotta, Lemon & Blueberry Pancakes
Whip up a stack of these zesty ricotta pancakes for a leisurely weekend brunch.
Ingredients
- icing sugar (to serve)
- 250g blueberries
- 1 cup lemon curd (to serve)
- 300ml thickened cream, whipped (to serve)
- 1 lemon, rind finely grated
- 250g smooth ricotta
For pancake
- 1 tsp baking powder
- 2/3 cup milk
- 1/4 cup butter, melted (plus extra to grease)
- 1 tsp vanilla extract
- 2 eggs
- 2 tbs caster sugar
- 2 cups self-raising flour
- 150g white choc chips
Method
- Whisk ricotta, milk and lemon rind together in a bowl.
- Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
- Whisk eggs, ricotta mixture and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
- Stir in half the blueberries.
- Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
- 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.
- Stack pancakes, alternating with cream or extra ricotta and lemon curd. Top with remaining blueberries and dust with icing sugar.
