Whole Wheat Blueberry Pancakes

Pancakes were one of the first things I remember learning to cook when I was a child. It was so exciting to stir the batter and hear the butter sizzling before pouring the mixture into the pan and waiting for the bubbles on the top to pop. I was always so impatient, wanting to flip the pancake before it was ready to see what magic had happened on the other side.

I still get excited when making pancakes for breakfast and it takes me right back to my childhood.

A few years back I found a gem of a tip in a Bill Granger cook book which was to use ricotta cheese in the batter and I’ve been doing it ever since. It makes them extra light and fluffy with a touch of creaminess.

These pancakes are actually pretty wholesome as they are made with whole wheat flour and sugar free. I use either pure maple syrup or honey to sweeten the batter and with the delicious blueberry sauce on top you’ll be mistaken for thinking its dessert.

It’s extra delicious to add blueberries to the batter so when it’s cooked it makes them wonderfully soft and juicy. I often serve these pancakes without the blueberry sauce and just serve with honey but if it’s a special occasion or I just feel like being fancy, this blueberry sauce really tops it off. I hope you enjoy!

Wholewheat Blueberry Pancakes

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Serves: 2

Ingredients

• Blueberry Sauce
• ½ cup of blueberries
• ¼ cup + 2 tablespoons of water
• 2 tablespoons honey
• Juice of ½ an orange
• ½ tablespoon of corn starch
  
• Pancakes
• 1 cup of wholemeal flour
• 1 egg
• Half a cup of soy/almond milk (of your favourite milk)
• 2 tablespoons ricotta cheese
• ½ cup blueberries
• 1 tablespoon butter
• 2 tablespoons honey or pure maple syrup

Directions

Blueberry Sauce

1. Add blueberries, ¼ cup of water, honey and orange juice to a saucepan and put on a low heat
2. Mix the corn starch with 2 tablespoons of water and slowly add to the saucepan with the blueberries
3. Stir well, taking care not to pop the blueberries. Once the sauce starts to thicken, take it off the heat and set aside

Pancakes

1. Sift flour into a bowl, add egg and milk and whisk well until there are no lumps and the mixture is smooth
2. Stir ricotta cheese and blueberries into batter
3. Add maple syrup or honey to sweeten the batter
4. Add a dollop of butter to the pan and when the butter is sizzling add half a cup of batter to the pan
5. Once the bubbles on the top of the pancake start to pop, flip it over with a spatula and cook for around a minute

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