Hotcakes with Blueberries & Ricotta

Cook Time 20 minutes

Servings 2


2/3 cup (100g) wholemeal self-raising flour
1 tsp baking powder
2 tsp caster sugar
1 egg, lightly beaten
2/3 cup (160ml) skim milk
2 tbs low-fat fresh ricotta cheese
½ cup (80g) fresh blueberries
1 tbs honey


Sift the flour and baking powder into a medium bowl. Stir in the sugar. Place the egg and milk in a jug and beat with a fork until combined. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until smooth. Set aside for 10 minutes.

Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) of the batter into the pan and spread out with the back of a spoon until 1cm thick. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until hotcakes are lightly browned. Transfer to a plate and cover to keep warm.

Repeat with remaining batter to make 4 hotcakes. Serve topped with the ricotta and blueberries. Drizzle with honey.


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