Top light and fluffy pancakes with fresh ricotta and sweet berries for a cafe-style brekkie at home.


  • 2/3 cup(s) wholemeal self-raising flour

  • 1 tsp baking powder

  • 2 tsp caster sugar

  • 1 medium egg(s), lightly beaten

  • 2/3 cup(s) skim milk, (160ml)

  • 2tbs low fat ricotta cheese

  • ½ cup(s) fresh blueberries, (80g)

  • 1 tbs honey

  • 1 x 3 second spray(s) oil spray


  • 1.

    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.

  • 2.

    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.

  • 3.

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

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 334kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 12g
  • Carbohydrate 55g
  • Sugar 21g
  • Sodium 269mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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9 ProPoints value

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