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Blueberry Ricotta hotcakes

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Blueberry Ricotta hotcakes



Sift the flour and add the salt. Stir in the eggs, milk and yoghurt. Gently fold in 1 cup of the ricotta and half the berries. Cover the batter and set aside for 20 minutes. Heat a heavy based fry pan and melt the butter. Pour in the enough batter to make a pancake about 12 cm in diameter. Allow to cook and gently flip to brown on the other side. Remove from the pan and repeat until all the batter is gone. Serve with remaining ricotta, honey and berries.