Food & Wine
Wholemeal pancakes with ricotta and blueberries
For a slightly healthier alternative to everyday pancakes, try this recipe that uses wholemeal flour and a minimum of brown sugar for a tasty, fluffy breakfast treat.
Ingredients:
- ¾ cup wholemeal flour
- 1 tablespoon brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs, lightly beaten
- Fresh ricotta
- Blueberries
Method:
- Whisk dry ingredients together to combine and aerate. In a separate bowl, lightly whisk together the eggs and milk.
- Make a well in the centre of the dry ingredients and slowly add the milk and eggs. Whisk together until smooth. Leave aside to rest for at least 10 minutes before cooking.
- Spray a large frying pan with cooking spray. Heat the pan over a medium heat and cook the pancakes in quarter cup sizes. Cook for one to two minutes, or until bubbles have almost covered the surface, then turn and cook for another two minutes.
- Serve pancakes topped with ricotta, your favourite syrup/honey and blueberries.
Related links:
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Spiced apple porridge will warm you up in the morning