In only 30 minutes you can whip up a delicious weekend brunch. Light Fluffy pancakes with ricotta and blueberries will start your weekend the correct way.
Makes1212
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
½ cup (120g) Coles Smooth Ricotta
¾ cup (185ml) milk
4 Coles Australian Free Range Eggs, separated
2 tbs melted butter
1 cup (150g) plain flour
1 tsp baking powder
¼ cup (55g) caster sugar
½ tsp sea salt flakes
200g Eureka blueberries
Melted butter, extra, to brush
Ricotta, extra, to serve
Coles Finest Pure Canadian Maple Syrup, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour ⅓-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.
Step 4
Divide the pancakes among serving plates. Serve with the extra ricotta, reserved blueberries and maple syrup.
