Recipes>Blueberry Recipes

Melissa Hemsley’s Blueberry Ricotta Pancakes

by Melissa Hemsley from Feel Good: Quick and Easy Recipes for Comfort and Joy

Makes 12 pancakes

Total 20min

Cook 20min

These thick ricotta pancakes from Melissa Hemsley are studded with blueberries for a touch of sweetness. Serve with cool yoghurt and more berries.

Discover more delicious Pancake recipes

From American-style stacks to delicate crêpes

From the book

Feel Good

Melissa Hemsley

Feel Good: Quick and Easy Recipes for Comfort and Joy

Nourishing and flavourful recipes to make you feel good

Fast and simple ideas for every occasion

From midweek meals to celebrations, breakfasts to desserts

Buy From

Introduction

I love the blueberries in these American-style pancakes, though you could also go half and half with raspberries. No need to defrost frozen berries, if you’re using them, which is handy. The batter is unseated, so everyone can DIY their toppings. Keep it simple by serving the hot pancakes with cool yoghurt and honey drizzled on top, or with sliced-up bananas or apples and extra berries.

Tags

Ingredients

Method

Separate the eggs and place the yolks in a big bowl and the whites in a well-cleaned and dry medium bowl.

Add the milk to the egg yolks in the big bowl, along with the flour, baking powder and salt, and stir to combine. Add the ricotta and blueberries and gently fold in without over-mixing.

Whisk the egg whites, by hand or using a handheld electric whisk, until they form stiff peaks – this takes about 2 minutes by hand. Gently fold the whisked egg whites into the egg-yolk batter without over-mixing.

Pop your biggest frying pan (or get nifty and have two pans on the go for speed) onto a medium heat and melt about 2 teaspoons of coconut oil, making sure to cover the whole pan with the melted fat to prevent the pancakes from sticking.

Add about three or four circles of batter, each consisting of 2 tablespoons of the mixture, at spaced intervals across the pan. Then cook the pancakes on a medium heat for 2 minutes until they lightly bubble and seem ready to turn (resist touching them too soon), then flip them over and cook for another 2 minutes until golden brown on both sides.

Repeat with the rest of the batter – scraping out any bits from the pan between rounds, to prevent them from burning, and adding more coconut oil as needed – and enjoy hot or warm, served with the yoghurt, honey or maple syrup, and exit fruit. Leftover pancakes can be reheated in a pan with the lid on until warmed through.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Pancake Recipes

View all

Nadiya Hussain’s Potato Farls

by Nadiya Hussain from Cook Once, Eat Twice

Coconut Pancakes with Bacon and a Poached Egg

by Giggling Squid from The Giggling Squid Cookbook

More Mother’s Day Recipes

View all

Jane’s Patisserie’s Caramel Carrot Cake

by Jane Dunn from Jane’s Patisserie Easy Favourites

Nicola Lamb’s Earl Grey Scones

by Nicola Lamb from SIFT: The Elements of Great Baking

More Melissa Hemsley recipes

View all

Melissa Hemsley’s Harissa Chicken with Potato Wedges, Roasted Lemons and Spring Onions

by Melissa Hemsley from Real Healthy

Melissa Hemsley’s Chocolate Peanut Butter (No-bake) Bars

by Melissa Hemsley from Real Healthy

Get our latest recipes, features, book news and ebook deals straight to your inbox every week