Ingredients
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1 tablespoon brown sugar
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3/4 cup wholemeal plain flour
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1 1/2 teaspoon ground cinnamon
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1/2 teaspoon bi-carb soda
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1 teaspoon baking powder
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1 cup milk (for a fluffier pancake substitute buttermilk)
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2 eggs, lightly beaten
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Olive oil spray
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120g fresh ricotta
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125g (1 punnet) blueberries
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2 tablespoon honey
Method
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1Place all dry ingredients in a large bowl and stir with a wooden spoon to combine.
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2Make 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.
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3Spray 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.
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4Cook 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.
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5Serve warm pancakes topped with ricotta, blueberries and drizzle with honey.
Source: taste.com.au
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