Name: Pancakes with ricotta and blueberries recipe by Marios Georgiou at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup of flour; 1 cup of milk; ½ cup of dried, crumbled anari or ricotta cheese; 1 large free range egg; 1 heaped teaspoon of baking powder; Pinch of salt; 1 cup of blueberries

ABOUT Pancakes with ricotta and blueberries RECIPE

Today, I will post a lovely recipe that has won me many remarks as well as a competition for brunch! Yes, it’s that good! I promise you that this recipes will leave everybody satisfied and wanting more. The pancakes are sweet, succulent, soft and filled with amazing cheese and blueberries. Let’s get going!

Ingredients Serving: 4

1 cup of flour
1 cup of milk
½ cup of dried, crumbled anari or ricotta cheese
1 large free range egg
1 heaped teaspoon of baking powder
Pinch of salt
1 cup of blueberries

Instructions

In a bowl add the flour, baking powder and salt and stir with an egg beater to evenly distribute the ingredients; make a well in the middle.
In another bowl beat together the egg with the milk and a pinch of salt.
Pour the milk / egg mixture in the centre of the dried ingredients and add the anari.
Mix with a spatula until well incorporated.
The dough should be runny but not too much.
Put a small non stick pan over medium to high heat and start cooking your pancakes.
Add half to ¾ of a soup ladle to the pan and wait until it is cooked on one side, about 2 minutes.
Add 8-10 blueberries and then flip the pancake.
Cook for a minute or so on the other side and take them out of the pan.
Repeat this process until you run out of dough.
Serve them hot, dusted with icing sugar and topped with maple syrup!

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