SERVE UP PANCAKES WITH LOVE ON THE SIDE
Tomorrow is Mother’s Day, a chance to say thanks to your mum and show her how much you care.
Making breakfast for your mum, particularly if you clean up afterwards, is about as good as it gets.
Just a bowl of muesli with yoghurt and fruit will do the trick, but if you want to have a go at something different, try these ricotta and blueberry pancakes.
RICOTTA AND BLUEBERRY PANCAKES
Makes 12 INGREDIENTS
1 1⁄2 cups self-raising flour
2 tbsp sugar, pinch of salt
1 tsp vanilla essence
2 large free-range eggs
3⁄4 cup buttermilk, 1⁄2 cup milk
1 tub fresh blueberries or 100g frozen blueberries, thawed, plus extra to serve 1 cup fresh ricotta cheese
Butter, to grease the pan
Maple syrup, to serve
METHOD
In a large jug, combine the flour, sugar and salt. Make a well in the centre. Whisk eggs, vanilla essence, buttermilk and milk together in a bowl, then pour slowly into the well, and stir until just combined. Gently fold in the blueberries and ricotta. Cover and refrigerate for 30 minutes. Heat a large non-stick frypan over medium heat. Melt a little butter in the pan and wipe with a paper towel to remove excess. Pour four pancakes into the pan, leaving room for them to spread. Cook over a medium heat until bubbles form on the surface and pop. Turn pancakes carefully and cook until underneath is done, about two minutes. Remove from pan and keep warm on a plate until remainder are cooked. You might need to add more butter and wipe the pan again. Serve while still warm, with extra berries or fruit and a little maple syrup poured over the top.