Blueberry ricotta hotcakes

Name: Blueberry ricotta hotcakes
Yield: 8
Ingredients: 65g buckwheat; 300g self-raising flour; 1 tsp baking powder; 25g caster sugar; 2 eggs, plus 3 eggwhites; 330ml milk; 40.00 ml sunflower oil; 20.00 ml vanilla bean paste; 100g fresh ricotta; 300g blueberries; 40.00 ml coconut oil; 45g almond; Maple syrup; Thickened cream; Icing sugar

Rate now

https://healthimprovements.info/recipes/blueberry-ricotta-hotcakes/vop8ub51 — Blueberry ricotta hotcakes

Jump to recipe

by Louis Tikaram

May 02, 2019

A brunch dish best served with extra maple syrup and cream.

1/3 cup (65g) raw buckwheat
2 cups (300g) self-raising flour
1 tsp baking powder
25g caster sugar
2 eggs, plus 3 eggwhites
1 1/3 cups (330ml) milk
2 tbs sunflower oil
1 tbs vanilla bean paste
100g fresh ricotta
300g blueberries
2 tbs coconut oil
1/3 cup (45g) toasted almond slivers

To serve

Maple syrup
Thickened cream
Icing sugar

Method

1.

Place buckwheat in a dry saucepan over medium heat. Cook, shaking the pan, for 3-4 minutes or until fragrant and toasted. Remove from heat and cool completely.
2.

Sift flour and baking powder into a bowl with the sugar. Whisk whole eggs, milk, oil and vanilla together in a second bowl, then stir through dry ingredients. Whisk eggwhites to medium peaks in a third bowl and fold through the batter. Fold through the ricotta and one-third blueberries.
3.

Heat 1 tsp coconut oil in a crepe pan or non-stick frypan over medium-low heat. Add 1/2 heaped cup batter to the pan, swirling pan to create a 15cm hotcake. Cook for 2-3 minutes each side or until golden and cooked through. Keep warm.
4.

Repeat with remaining coconut oil and batter to make 8 hotcakes.
5.

When ready to serve, place hotcakes on serving plates and top with toasted buckwheat, toasted almond, maple syrup, cream, icing sugar and remaining 200g blueberries.