Ricotta Pancakes w/ Blueberry Maple Syrup
By Teresa Cutter
What's great about it
The base to these pancakes is pure and simple and based around a classic bircher muesli where I love to fold in pillows of soft creamy curds of ricotta. The combination of oats and ricotta give these pancakes a decadence that allows the textures and flavours to dance in your mouth. My blueberry maple syrup is the finishing touch when you generously drizzle it over the top of the pancakes. A perfect recipe for Mother's Day! Enjoy!
Makes 8 pancakes
Oatmeal Ricotta Pancakes
4 organic eggs
1 cup milk of your choice
1 cup (100 g) rolled oats
1/2 teaspoon ground cinnamon
1 teaspoon gluten free baking powder
2 tablespoons flaxseed or chia seed
250 g good quality ricotta
Blueberry maple syrup
500 g blueberries frozen
1 cup (250 ml) apple juice
1 cup (250 ml) organic maple syrup
1 teaspoon cornflour or arrowroot to thicken
To make the pancakes
- Combine eggs, milk, oats, cinnamon, baking powder and flaxseed.
- Cover and rest the batter overnight in the fridge to soften the chia and oats.
- Fold in ricotta by breaking it up into the pancake mixture. Make sure to leave some lovely chunks of ricotta in the pancake mix.
- Heat a non–stick pan over a low heat with a little macadamia nut or olive and spoon in the pancake mix, 2 tablespoons of mix per pancake.
- Cook over a low heat so that it cooks through.
- Flip over and cook the other side.
- Serve warm with blueberry maple syrup and a side of Greek Style yoghurt.
To make the blueberry maple syrup
- Combine 250g of the blueberries, apple juice and maple syrup.
- Heat gently and bring to the boil.
- Remove from the heat and cool slightly.
- Blend until smooth.
- Pour the syrup back into a pot and thicken just ever so slightly with the corn flour.
- Remove from the heat immediately and fold in 250g whole frozen blueberries.
- Serve warm with pancakes and enjoy.