RECIPE: BLUEBERRY, RICOTTA + LEMON PANCAKESFebruary 27, 2017 3:21 pm
Hello, Pancake Day… Weâ€™ve been waiting, like, a whole year for you to come around!
Well, actually - thatâ€™s a total fib.
No, if you guys are familiar with our breakfast/brunch menus - youâ€™ll know that we are the ultimate pancake fiends every day of the year, and how could you blame us? Really, thereâ€™s nothing quite like digging in to a plate of our protein pancakes with fresh seasonal fruits and creamy yoghurt to kick start the day. Just add coffee and weâ€™re all set to go! Sometimes weâ€™ll also add extra streaky British bacon and maple syrup for that delicious sweet and salty flavour - which we HIGHLY recommend trying during your next Filmore brunch trip!
So today we wanted to share our recipe for these super tasty lemon, blueberry and ricotta pancakes. Theyâ€™re gluten free (of course!) and totally easy to make; whilst bursting with so many flavours to make Pancake Day 2017 just that extra bit special for you!
Recipe will serve a family of 6 on Pancake Day morning…
- 2 cups gluten free flour
- 1 1/2 tsp gluten free baking powder
- pinch of salt
- 1 tsp vanilla extract
- 1 cup milk
- 2 eggs
- 1/2 cup ricotta cheese
- zest from 1 lemon
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 cup blueberries
- maple syrup and butter for serving