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

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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,786kJ/ 426kcals



Saturated Fat












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