Wholemeal pancakes with blueberries, ricotta and honey
Wholemeal pancakes are paired with creamy ricotta, fresh blueberries, and a drizzle of honey, creating a nutritious and satisfying breakfast. The nutty flavour of the wholemeal flour complements the sweetness of the toppings, making them perfect for any occasion.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tsp brown sugar3/4 cup all-purpose white wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup milk (1% fat)
2 eggs
1 short spray cooking spray oil
1/2 cup ricotta cheese
1 cup blueberries
2 tbsp honey
Wholemeal pancakes with blueberries, ricotta, and honey offer a delightful twist to your regular pancake recipe. Combining the nutty flavor of wholemeal flour with the creamy texture of ricotta and the natural sweetness of honey and blueberries, this breakfast option is both nutritious and satisfying. Whether you're cooking for a family brunch or a quick weekday breakfast, these pancakes are sure to impress.
Instructions:
- In a large mixing bowl, combine 2 teaspoons of brown sugar, 3/4 cup of all-purpose white wheat flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Mix well to ensure the ingredients are evenly distributed.
- In a separate bowl, beat together 1 cup of milk and 2 eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until the batter is smooth and free of lumps.
- Lightly spray a non-stick skillet or griddle with cooking spray oil and heat over medium heat.
- Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- While the pancakes are cooking, gently mix the ricotta cheese to ensure it's smooth and creamy.
- Wash and dry the blueberries.
- Stack the cooked pancakes on a plate. Generously spread a spoonful of ricotta cheese on top of the stack, followed by a handful of fresh blueberries.
- Finish by drizzling 2 tablespoons of honey over the pancakes, ricotta, and blueberries.
- Serve the pancakes immediately while they are warm. Enjoy your delicious wholemeal pancakes with a sweet and creamy topping!
Wholemeal pancakes with blueberries, ricotta, and honey are a delicious and nutritious option that can easily become a breakfast staple. The blend of wholesome ingredients ensures a balanced meal that not only tastes fantastic but also provides essential nutrients to start your day right. Enjoy your pancakes with a drizzle of honey and a sprinkle of fresh blueberries on top for an extra burst of flavor.
Wholemeal pancakes with blueberries, ricotta and honey FAQ:
Each pancake should cook for about 2-3 minutes on the first side until bubbles form and the edges appear set. After flipping, cook for an additional 1-2 minutes until golden brown. Overall, cooking time per batch may vary based on your skillet temperature.
Yes, you can substitute all-purpose white wheat flour with whole wheat flour. However, this may affect the texture, making the pancakes denser. Consider adding a bit more milk to balance the batter if needed.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply warm them in the toaster or microwave.
Pancakes are done when they are golden brown on both sides and the edges look set. The surface should have bubbles that have formed and begun to pop before flipping.
If you don't have ricotta cheese, you can substitute with cottage cheese or cream cheese for a similar creamy texture. Greek yogurt is also an option for a tangy flavor.
Cooking Tips:
- Use fresh blueberries for the best flavor and texture, but if unavailable, frozen blueberries can also work well.
- To keep the pancakes warm while you finish cooking, place them on a baking sheet in a preheated oven at a low temperature.
- For an extra fluffy texture, separate the egg whites from the yolks, beat the whites until stiff peaks form, and fold them gently into the batter.
- Avoid overmixing the pancake batter; it should be slightly lumpy to ensure the pancakes are tender.
- Use a non-stick skillet or griddle for cooking the pancakes to ensure they cook evenly and don't stick.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 12g
Carbohydrates 36g
Fiber 2.28g
Sugar 12g
Fat 6g
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