Festival Recipe
Lemon blueberry ricotta pancakes
Recipe by Stuart O'Keeffe
- Serves2-4
Ingredients
- 1-3/4 cups / 150g All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1-1/2 cups/ 360 ml Buttermilk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 Tablespoons Vegetable Oil
- 2 cups Fresh Ricotta Cheese
- 4 Tablespoons caster sugar
- 2 Tablespoons Lemon Zest (minced)
- 100g blueberries
- 2-1/2 teaspoons Vegetable Oil
- For serving: Maple Syrup and Powdered Sugar
Method
- Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
- Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
- Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
- Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
- Heat 1/4 tsp. of vegetable oil on a large non-stick pan. Using a ladle, pour the batter onto the the non-stick pan, forming one pancake that is 3-4” in diameter. Drop about 4-5 blueberries into the batter.
- Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
- Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
