These pancakes are perfect for a Sunday breakfast or brunch. They also freeze very well. Just thaw in the fridge overnight and reheat in the morning for a quick week day breakfast. Enjoy 🙂
Blueberry & Ricotta Pancakes
- 2 cups wholemeal flour
- 2 teaspoons baking powder
- 1/4 cup pure maple syrup
- 2 eggs
- 1 cup smooth Ricotta cheese
- 1 1/4 cups milk
- 2 teaspoons grated orange rind
- 1 cup blueberries
Whisk flour and baking powder together in a large bowl. In a separate bowl whisk together eggs, maple syrup, ricotta, milk and orange rind until smooth. Gradually whisk egg mixture into flour until smooth. Cook pancakes in a large non stick pan until bubbles appear on the surface. Flip pancakes and allow to cook for a further 1-2 minutes until browned. Serve warm with maple syrup.