Wholemeal pancakes with blueberries, ricotta and honey

Method

• 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 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.
• 5
  Serve warm pancakes topped with ricotta, blueberries and drizzle with honey.