Blackberries And Ricotta Pancakes Recipe

Name: Blackberries And Ricotta Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Makes 8 pancakes; 3 1/2 ounce White plain flour; 1 pch salt; 2 x Large eggs, beaten; 8 fl ounce lowfat milk, up to 10; 2 dsp sunflower oil; 1 ounce Flaked almonds A little butter; 10 ounce Ricotta cheese; 2 dsp clear honey; 1 dsp creme de cassis; 13 ounce Fresh or possibly frzn blackberries

Servings: persons

1
Put the flour and salt in a large bowl.
2
Make a well in the centre, add in the Large eggs and gradually whisk in the lowfat milk.
3
Stir in the oil and almonds and leave to test in the refrigerator for at least 20 min.
4
Blend the ricotta, honey and cassis in a food processor.
5
Stir in the blackberries.
6
Heat a knob of butter in a small frying pan and when warm add in a half ladelful of pancake mix.
7
Swirl till the pancake is even.
8
Cook gently till the underside is golden.
9
Toss and cook the other side.
10
Stack the pancakes under a hot towel.
11
Spread the ricotta mix over half of each pancake and fold the other half over.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Makes 8 pancakes, 3 1/2 ounce White plain flour, 1 pch salt, 2 x Large eggs, beaten, and more.

Yes, Blackberries And Ricotta Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!