Ricotta Pancakes with Banana and Blueberries


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


  1. Sift the flour, bicarb soda and salt into a bowl and stir in sugar.

  2. In a separate bowl, combine the ricotta, milk, egg, melted butter, lemon rind and juice, beating well until smooth.

  3. Gradually whisk the dry & wet ingredients together to form a smooth batter.

  4. 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.

  5. 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.

  6. Keep warm while, cooking the remaining pancakes.

  7. Serve hot with banana slices and blueberries or desired toppings to taste