Recipes

Lemon Ricotta Pancakes with Blueberries

These lemon ricotta pancakes use reduced-fat ricotta and wholemeal flour to keep them soft and satisfying and rich in fibre without extra saturated fat. The lemon zest adds freshness, and the blueberry topping adds natural sweetness without relying on added sugars. They make a simple, heart-healthy option for Pancake Day while still feeling like a treat.

Method

1. Whisk together the ricotta, egg, milk, lemon zest, lemon juice and vanilla.
2. In a separate bowl, combine the flour, baking powder and cinnamon.
3. Fold the dry ingredients into the wet until just combined – the batter should be slightly thick. Rest 5 minutes to allow the wholemeal flour to hydrate while you make the blueberry topping.
4. Add blueberries, water, and lemon zest to a small pan. Heat on low–medium for 3–5 minutes, until the berries soften and release their juices. Lightly mash a few berries with the back of a spoon to thicken.
5. Heat a non-stick pan over a low-medium heat and lightly brush with a tiny amount of olive oil or spray.
6. Spoon in small rounds of batter (about 2 tbsp each). Cook for about 2-3 minutes, then flip and cook another 1–2 minutes.
7. Keep warm while you finish the batch. Stack the pancakes, spoon over the warm blueberries and serve.