Recipe: Blueberry pancakes

01:57, Mar 14 2013
berry pancakes
BERRY NICE: Blueberry pancakes.

Who needs Marmite on toast when you can have blueberry pancakes instead?

BLUEBERRY PANCAKES

125g plain flour
1 tsp baking powder
pinch of salt
1 Tbsp caster sugar
2 eggs, separated
100ml whole milk
125g ricotta cheese
100g fresh blueberries, plus extra to serve
oil and butter, for frying
Greek yoghurt and runny honey, to serve

2. In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.

3. Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.

To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.

To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.

Recipe from Gordon Ramsay's Ultimate Cookery Course ($49.99, Hodder & Stoughton).

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