Blueberry pancakes with ricotta and orange recipe
Fluffy blueberry pancakes with ricotta and a hint of orange for a fresh, citrusy twist. Perfect for a delicious breakfast or brunch treat.
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Ingredients
- 3 large free-range eggs separated
- 1½ cups flour
- 1½ t baking powder
- 1 cup buttermilk
- ½ cup milk
- zest of an orange
- 150-200 grams ricotta
- 1 cup fresh blueberries
- butter from frying
Instructions
- using an electric whisk, whisk the egg whites until they form stiff peaks and set aside in another bowl.
- Place all the remaining ingredients, except the ricotta and butter, into the same bowl you whisked the whites and mix briefly to form a batter. Gently stir the ricotta until it is incorporated. Add the beaten egg whites and fold this through the batter. Add the blueberries and fold these in.
- Heat The Breville nonstick electric frying pan (or large non-stick frying pan) and add a knob of butter.
- Drop generous dollops of batter into the pan (depending on the size you want to make. I find about a third of a cup makes a decent size pancake. Turn them
- as the surface starts to bubble. Drain on kitchen paper.
- Serve immediately with a drizzle of syrup or honey and a dollop of Greek-style full-fat yoghurt and few extra fresh berries on the side.
Notes
Storage Instructions for Blueberry Pancakes with Ricotta and Orange
Short-Term Storage (Refrigeration)- Allow pancakes to cool completely.
- Stack them with parchment paper between each to prevent sticking.
- Store in an airtight container or resealable bag in the fridge for up to 3 days.
- Reheat in a dry pan over low heat, in the microwave for 20–30 seconds, or in a toaster.
- Once cooled, arrange pancakes in a single layer on a baking sheet and freeze for 1 hour.
- Transfer to a freezer-safe bag or container, placing parchment paper between layers.
- Store for up to 2 months.
- Reheat directly from frozen in a toaster, oven at 180°C (350°F) for 10 minutes, or microwave for 30–45 seconds.