RECIPE: BLUEBERRY, RICOTTA + LEMON PANCAKES

February 27, 2017 3:21 pm

Hello, Pancake Day… We’ve been waiting, like, a whole year for you to come around!

Well, actually – that’s a total fib.

No, if you guys are familiar with our breakfast/brunch menus – you’ll know that we are the ultimate pancake fiends every day of the year, and how could you blame us? Really, there’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 we’re all set to go! Sometimes we’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. They’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…

 Ingredients:
  • 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
Instructions:
Grab a large bowl and whisk together the flour, baking powder and salt.
In another smaller bowl, whisk together the vanilla, milk, eggs, ricotta cheese, lemon zest, juice and honey.
Add the wet to the fry and whisk until well combined.
Heat a pan on a medium heat with a little oil and use a half a ladel to pour in the batter for each pancake, allowing to cook for 3 minutes before flipping to cook for another 2. Look for a golden edge!
Serve hot with maple syrup, butter (if you wish) and fresh blueberries.

Enjoy!