Try this Blueberry Pancakes recipe, or contribute your own.
Suggest a better description1. Sift flour, baking powder, salt and sugar into a large bowl and mix together
2. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined
3. Fold in the ricotta and blueberries
4. In a separate bowl, whisk egg whites until they almost reach soft peaks
5. Fold a spoonful into pancake mix to loosen it, then fold in the rest
6. Heat a wide, non-stick frying pan over a medium heat
7. Add a dash of oil and a small knob of butter
8. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through
9. Keep warm in a low oven while you repeat with the remaining batter
10. To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 130 | ||
Calories from Fat: 19 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 68.5mg | 2 % | |
Potassium 87.9mg | 2 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 21.4g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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