Ricotta pancakes with berries and lemon honey sauce
- 1 cup plain flourall purpose flourX
- ½ cup wholemeal flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 3 eggs
- 1 cup reduced-fat milk
- ½ cup low-fat ricotta (or cottage cheese)
- 1 cup sliced strawberries
- zest and juice of one small lemon, 1 teaspoon zest reserved, to garnish
- 1 tablespoon honey, to serve
- 4 tablespoons reduced-fat Greek yoghurt, to serve
- 1 cup fresh blueberries, to serve
- 3 tablespoons natural muesligranolaX with macadamia and cranberry (optional), to serve
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1 Lightly spray a large, heavy-based non-stick frying pan with olive oil and preheat over medium heat.
2 To make batter, place dry ingredients in a large bowl, mixing to combine. In a separate bowl, whisk eggs until light and fluffy. Add milk and ricotta, whisking until smooth. Make a well in centre of dry ingredients, then pour in egg mixture, stirring until combined and batter is smooth and free of lumps.
3 Spoon two separate ladlefuls of batter into pan and cook both pancakes for 2 minutes or until bubbles appear on the surface and pop. Using a spatula, carefully flip over and cook for 2 minutes on other side or until golden. Transfer pancakes to a plate and cover with tea towel to keep warm. Repeat with remaining batter to make 8 pancakes in total.
4 Stack two pancakes on each serving plate. Divide strawberry slices between each layer. Place lemon zest, juice and honey in a small bowl, mixing to combine. Top pancake stacks with yoghurt and blueberries. Drizzle with lemon honey sauce and serve sprinkled with muesli mix and reserved zest.
If purchasing fresh berries stretches the grocery budget too far, you can use frozen berries instead. Pop them in the microwave to defrost & warm.
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 2.4g
Dietary fibre 5.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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