how to make award winning Wholemeal pancakes with blueberries, ricotta and honey

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wholemeal pancakes with blueberries, ricotta and honey. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wholemeal pancakes with blueberries, ricotta and honey is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wholemeal pancakes with blueberries, ricotta and honey is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon brown sugar
  • 3/4 cup wholemeal plain flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon bi-carb soda
  • 1 teaspoon baking powder
  • 1 cup milk (for a fluffier pancake substitute buttermilk)
  • 2 eggs, lightly beaten
  • Olive oil spray
  • 120g fresh ricotta
  • 125g (1 punnet) blueberries
  • 2 tablespoon honey


  • Step 1
    Place all dry ingredients in a large bowl and stir with a wooden spoon to combine.
  • Step 2
    Make a well in the centre and gradually add the milk and eggs, whisking until smooth. Set batter aside to rest for 10 minutes. After resting, do not stir the batter.
  • Step 3
    Spray a large non-stick frying pan with olive oil and heat to medium high. Pour 1/4 cup measure of batter into the pan, in batches, spraying with oil for each new batch.
  • Step 4
    Cook pancakes for 1?2 minutes or until bubbles begin to appear, then turn pancakes and cook the other side for 1?2 minutes. Turn onto a warm plate. Repeat until batter is finished.
  • Step 5
    Serve warm pancakes topped with ricotta, blueberries and drizzle with honey.

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