Guest Recipe: Brooke's Blueberry & Ricotta Mini Pancakes
Servings: 24 pancakes
Calories: 86kcal
Equipment
- fry pan
Ingredients
- 375 g tub smooth ricotta
- 200 g milk of choice
- 220 g plain flour
- 50 g sugar increase up to 80 g depending on the sweetness of your berries (optional)
- 3 eggs
- 3 tsp baking powder
- 1 tsp vanilla paste or vanilla extract
- 1 pinch salt
- 150 g blueberries ideally fresh, but frozen ok just will colour pancakes
Instructions
Thermo cooker
- Add all ingredients except blueberries to mixer bowl. Mix 10 sec/speed 4/MC on.
- Add blueberries. Fold in with a spatula or mix for 4 sec/speed 3/MC on.
Conventional
- Sift dry ingredients together.
- By hand of with electric beaters, add wet ingredients to dry and mix.
- Fold in blueberries with a spatula.
To Cook
- Heat a non-stick pan over medium to low heat and add a little bit of butter or oil.
- Cook 1/8 cup portions until bubbles appear on top, then flip and cook until golden. Repeat until mixture is all used.
- Store in the fridge for up to 5 days in an airtight container or freeze between baking paper to pop into lunchboxes.
Notes
Store in a container in the fridge up to 5 days (if they last that one). Can also be frozen.
Deli firm ricotta can also be used. Increase milk by an additional 100-150g milk. Blend the milk and ricotta together for 10 seconds/speed 4/MC on. Then continue on with recipe.
Like to use cottage cheese instead of ricotta? I suggest blending the cottage cheese with the milk only at the start to remove lumps. Then continue on with recipe.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 80mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
