Waitrose and Partners
Pancake blueberry stack

Pancake blueberry stack

These irresistible breakfast pancakes are made with ricotta cheese for extra fluffy texture with a creamy centre. Drizzle generously with maple syrup.

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  • Serves4
  • CourseBrunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 250g pack ricotta
  • 125ml whole milk
  • 3 British Blacktail Free Range Large Eggs, separated
  • 100g plain flour
  • 3 tbsp caster sugar
  • 1 tsp baking powder
  • 25g butter
  • 250g blueberries
  • No.1 Canadian Maple Syrup No.2 Amber (or No.1 Medium), to serve

Method

  1. Preheat the oven to 170°C, gas mark 3. Put the ricotta, milk and egg yolks into a mixing bowl and beat to combine. Add the flour, sugar, baking powder and a pinch of salt, then fold in to make a smooth batter.

  2. In another bowl, whisk the egg whites until soft peaks form. Fold into the ricotta mixture.

  3. Heat a little butter in a heavy-based frying pan, over a medium heat. Cook 3 pancakes at a time, each about 7cm in diameter, for 1-2 minutes on each side, or until golden and cooked through. Keep warm on a baking tray in the oven. Repeat to make 12 pancakes, adding more butter as needed.

  4. Divide the pancakes between plates, then scatter over the blueberries and serve drizzled with maple syrup.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,786kJ/ 426kcals

Fat

19g

Saturated Fat

11g

Carbohydrates

46g

Sugars

28g

Fibre

1.8g

Protein

16g

Salt

1g

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