Mouthwateringly good blueberry and ricotta pancakes

Breakfast might famously be known as the most important meal of the day but it can often also be the most underwhelming. Plenty of people are still searching for that perfect dish that is going to keep them satisfied until lunch without making them feel sickly full in the morning.

These blueberry pancakes are different from all of the other bland and boring versions of the breakfast classic. They’re mouthwateringly good and will have you excited to wake up and make them each morning. Top them with some syrup or honey and you’re good to go!

Ingredients

• 1 1/2 cups (225g) self-raising flour
• 2 tablespoons caster sugar
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup (250ml) buttermilk
• 1/4 cup (60ml) milk
• 1 cup (240g) fresh ricotta
• 100g fresh blueberries
• Melted butter, to grease
• Fresh blueberries, to serve

Method

1. In a large bowl add flour, sugar and cinnamon. Stir to combine. In a separate bowl add eggs, buttermilk and milk. Whisk together to combine. Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries and ricotta. Cover and leave to rest for 30 minutes.
2. In a large non-stick frying pan, melt butter over medium heat. Spoon pancake-sized amounts of batter into the pan. Let cook for 1-2 minutes until bubbles begin to form on the surface. Use a spatula to carefully flip. Make sure both sides are golden. Transfer cooked pancakes to the plate to cool slightly. Serve warm topped with extra blueberries.