Michael Weldon's fluffy ricotta and blueberry pancakes
The ultimate weekend breakfast is here. These fluffy ricotta and blueberry pancakes are drizzled with maple syrup for an indulgent way to start the day.
- 1/2 cup (120g) Coles Smooth Ricotta
- 3/4 cup (185ml) milk
- 4 Coles Australian Free Range Eggs, separated
- 2 tbs melted butter
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 1/4 cup (55g) caster sugar
- 1/2 tsp sea salt flakes
- 200g Eureka blueberries
- Melted butter, extra, to brush
- Ricotta, extra, to serve
- Coles Finest Pure Canadian Maple Syrup, to serve
Combine the ricotta, milk, egg yolks and butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.
Add flour, baking powder, sugar and salt to ricotta mixture. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.
Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour 1/3-cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with more butter and the remaining batter and blueberries to make 12 pancakes.
Divide the pancakes among serving plates. Serve with the extra ricotta, reserved blueberries and maple syrup.