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Wholemeal pancakes with blueberries, ricotta and honey

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


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

Source: taste.com.au


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