Hotcakes with blueberries and ricotta

Experiment with different fruits in this healthy pancake brunch to start your weekend well
Hotcakes with blueberries and ricotta
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 100 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp caster sugar
  • 1 egg, lightly beaten
  • 160 ml skimmed milk
  • 2 tbsp ricotta cheese
  • 80 g fresh blueberries
  • 1 tbsp honey


1. Sift the flour and baking powder into a medium bowl. Stir in the sugar. Place the egg and milk in a jug and beat with a fork until combined. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until smooth. Set aside for 10 minutes.

2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 60ml of the batter into the pan and spread out with the back of a spoon until 1cm thick. Cook for 12 minutes or until bubbles rise to the surface. Turn and cook for 12 minutes or until hotcakes are lightly browned. Transfer to a plate and cover to keep warm.

3. Repeat with remaining batter to make 4 hotcakes. Serve topped with the ricotta and blueberries. Drizzle with honey.

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