Blueberry Ricotta Hotcakes

Source: Coles Magazine November 2015 - Page 10

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Makes 12 Prep 10 mins (+30 mins resting time) Cook 25 min

 1 1/2 cups (225g) self-raising flour
 2 tablespoons caster sugar
 1 teaspoon ground cinnamon
 2 Coles Brand Australian free range eggs
 1 cup (250ml) buttermilk
 1/4 cup (60ml) milk
 1 cup (240g) fresh ricotta
 100g fresh blueberries
 Melted butter, to grease
 Fresh berries, to serve
 Maple syrup, to serve

Combine the flour, sugar and cinnamon in a large bowl. Whisk the eggs, buttermilk and milk in a separate bowl until just combined. Pour into the flour mixture and stir until just combined. Fold in the ricotta and blueberries. Cover with plastic wrap and set aside for 30 mins to rest.

Heat a large non-stick frying pan over medium heat. Lightly brush with melted butter. Drop two 1/4 cups (60ml) of the batter into the pan to form two 10cm discs. Cook for 2 mins or until bubbles have risen to the surface and hotcakes are golden underneath. Turn with a spatula and cook for a further 1-2 mins or until just cooked. Transfer to a plate and cover with foil. Repeat, in 5 more batches, with remaining batter to make 12 hotcakes.

Place hotcakes on serving plates. Top with berries and drizzle with maple syrup.

Nutritional Value
7g Protein - 5g Fat - 19g Carbs - 1g fibre - 148 calories

Vic Lic

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