(The Best) Blueberry and Ricotta Pancakes
Upgrade your Saturday morning with these fluffy blueberry pancakes
Ingredients
- 240 g flour (2 cups if you don't feel like getting the scale out)
- 60 g caster sugar (superfine sugar) 1/4 cup, or to taste
- 2½ tsp baking powder
- ¼ tsp salt or to taste
- 2 eggs, large large
- 60 ml oil 1/4 cup
- 1 tsp vanilla extract
- 250 ml milk 1 cup
- 1 tub ricotta cheese (the chunky type) 250g
- 1 cup blueberries (fresh)
Instructions
- Sieve the dry ingredients into a medium sized mixing bowl.
- Add the eggs and oil to a large measuring jug with a spout and whisk to combine.
- Stir the milk and vanilla extract into the egg mixture.
- Break up the drained ricotta with a fork (keep it chunky) and add to the egg mixture.
- Pour the egg mixture into to the bowl of dry ingredients and gently mix to combine. The mixture will be thick and lumpy from to the ricotta, this will help make the pancakes thick and fluffy. To ensure light pancakes do not over mix.
- Cover and set aside for 20 minutes. I know this is a drag if you're hungry but this step is important if you want the pancakes to rise well. Make yourself a cup of coffee. Clean out those forgotten tupperwares in the fridge. Have a shower. Time will go quickly.
- Brush a skillet pan with oil and heat on a medium setting. Wait until the skillet is hot enough and sizzling.
- Pour 1/4 cup or two large spoons of batter into the hot skillet. Dot several fresh blueberries into the batter.
- Flip after several minutes - the edges will start to round out, the bottom will be golden-brown and several small bubbles will be present around the rim of the pancake. Try not to agitate after flipping.
- Fry the other side for several minutes until golden brown and cooked through.
- Serve with a knob of butter and a drizzle of maple syrup or honey.
Notes
This recipe works equally well with a box of pancake/ flapjack mix - prepare according to instructions and fold in the ricotta at the end.
In SA we use metric cups: 1 cup = 250ml
Making beautiful light and fluffy pancakes is not difficult. But there are three little tricks I find important:
1. Let the mixture rest to form air bubbles.
2. Wait for the pan to heat up properly. The oil should sizzle when you add it to the pan but not smoke.
3. Be gentle with your batter and patient when cooking it. Don't bash all the air out that was being made whilst you were cleaning out your fridge. Scoop and pour the batter into the pan gently and then leave that flapjack alone until it's ready to flip over. Again leave it alone until its cooked through. Although wielding it may make you feel like the kitchen goddess I know you are, don't be over zealous with that spatula.
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