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Main Ingredient: Flour
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Serves: 3
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Recipe by: Kitchen Aid
Fresh and fluffy, your mum will flip out over these delicious hot cakes topped with fresh blueberries and a healthy drizzle of maple syrup.
METHOD
- To begin your blueberry ricotta hotcakes recipe, combine all of the dry ingredients, buttermilk and the egg yolks into a Kitchen Aid Stand Mixer. Attach the beater attachment and mix blueberry hotcakes on medium speed until well combined. Turn off the mixer and stir through the ricotta.
- In a small bowl whisk the egg whites until lightly fluffy. Add to the main blueberry hotcakes batter mixture and fold through.
- Heat up a heavy base fry pan on low heat. Add a small amount of butter, swirl it around the pan until it’s melted. Add a large scoop of blueberry hotcakes batter and 4-5 fresh blueberries, lightly pushing them in to the pancake while its cooking.
- Once bubbles appear gently flip the pancake over and cook the other side until lightly golden. Keep the cooked pancakes covered to keep warm while the remainder of the pancake batter is cooked.
- Serve a few pancakes stacked up with a dollop of Greek yogurt, fresh blueberries and a good drizzle of maple syrup poured over the top.
