Ricotta and berry pancakes
Enjoy a delightful breakfast with our Ricotta and Berry Pancakes! This easy-to-make recipe combines fluffy pancakes made from self-raising flour, egg whites, and milk, with creamy ricotta cheese and a medley of fresh strawberries and blueberries, all drizzled with a touch of honey and maple syrup. Perfect for a weekend brunch or a special morning treat.
Cook time 30 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 tbsp honey
2 tsp vanilla extract
3 egg whites
3/4 cup milk (1% fat)
1 short spray cooking spray oil
1 cup ricotta cheese
2 cups strawberries
1 cup blueberries
2 tbsp maple syrup
Indulge in a delightful breakfast with our Ricotta and Berry Pancakes. This recipe combines the creamy richness of ricotta cheese with the sweet and tangy flavors of strawberries and blueberries. It's perfect for a special weekend brunch or a weekday treat that feels indulgent yet nutritious.
Instructions:
- In a large mixing bowl, sift 1 cup of self-raising flour.
- In a separate bowl, whisk together 1 tablespoon of honey, 2 teaspoons of vanilla extract, and 3 egg whites until slightly frothy.
- Add 3/4 cup of milk to the wet mixture and mix well.
- Gradually add the wet mixture to the dry mixture, whisking continuously to form a smooth batter. Ensure there are no lumps in the batter.
- Gently fold in 1 cup of ricotta cheese into the batter until well combined.
- Spray a non-stick frying pan or griddle with a short spray of cooking spray oil and heat over medium heat.
- Pour a small amount of batter (about 1/4 cup) onto the preheated pan to form each pancake.
- Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat the process until all the batter is used.
- While the pancakes are cooking, hull and slice 2 cups of strawberries.
8. Serve:
- Stack the pancakes on a plate, and top with a generous portion of sliced strawberries and 1 cup of blueberries.
- Drizzle 2 tablespoons of maple syrup over the pancakes and berries.
- Serve the Ricotta and Berry Pancakes warm. Enjoy them as a delightful breakfast or brunch treat!
Tips:
- For a fluffier texture, gently fold the egg whites into the batter without overmixing.
- Make sure your griddle or frying pan is properly heated before cooking the pancakes to achieve a golden-brown finish.
- If you prefer a sweeter batter, you can add a little more honey or a sprinkle of sugar to taste.
- Top the pancakes with additional berries and a dollop of ricotta for an extra touch of indulgence.
- These pancakes can be made ahead and stored in the fridge for up to 2 days. Simply reheat them in a toaster or oven for a quick breakfast.
These Ricotta and Berry Pancakes are not only delectable but also packed with protein and fruit, making them a wholesome breakfast option. Enjoy them fresh off the griddle, drizzled with maple syrup, for a meal that will leave you satisfied and ready to start your day.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 16g
Carbohydrates 50g
Fiber 3.47g
Sugar 13g
Fat 6g
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