Blueberry Ricotta Pancakes

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Blueberry Ricotta Pancakes

original recipe:

Makes approximately 12 flapjacks (depending on size)

  • 150g (5.29 ounces) flour
  • 5ml (0.17 fluid ounces) baking powder
  • pinch of salt
  • 2 tbsp caster sugar
  • 1 egg (I use extra-large free-range eggs)
  • 125ml (4.23 fluid ounces) milk
  • 50ml (1.69 fluid ounces) butter, melted
  • 100g (3.53 ounces) ricotta
  • fresh blueberries (to add to the frying flapjacks and extra to serve)
  • syrup, to serve


  1. Sift together the flour, baking powder, salt and sugar.
  2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
  3. Make a well in the centre of the dry ingredients and pour in the wet.
  4. Gently mix in the wet ingredients until you have a smooth batter.
  5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
  6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
  7. Serve with syrup (I prefer Maple) and fresh blueberries.