Nothing says "weekend" like easy homemade pancakes for breakfast. Go ahead and give this a delicious recipe a run this weekend and impress the whole house.
Ricotta pancakes with banana and blueberries
- 1 cup (150g) self-raising flour
- 1 teaspoon bicarb of soda
- Pinch of salt
- 2 tablespoons (40g) caster sugar
- 125g Harris Farm ricotta
- 1 cup (250ml) skim milk
- 1 egg, beaten
- 25g butter, melted
- 1/2 lemon, rind grated, juiced
- Oil spray, to fry
- Sliced bananas and blueberries, to serve
Sift the flour, bicarb soda and salt into a bowl and stir in sugar.
In a separate bowl, combine the ricotta, milk, egg, melted butter, lemon rind and juice, beating well until smooth.
Gradually whisk the dry & wet ingredients together to form a smooth batter.
Heat a large heavy based, non-stick frying pan, spray lightly with oil and pour in 1/3 cup batter to form a 12cm pancake.
Cook 2 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes.
Keep warm while, cooking the remaining pancakes.
Serve hot with banana slices and blueberries or desired toppings to taste