The Fluffiest Pancakes with Blueberries and Creamy Ricotta

Preparation Instructions

1. Place the flour, baking powder and sugar in a big bowl and whisk to combine.
2. Add the milk, melted butter, egg and vanilla to a medium jug and whisk to combine.
3. Using a spoon, make a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter. Add the blueberries and ricotta and fold through.
4. Heat a large non-stick frying pan over medium heat. Using a ladle or a cup, add ⅓ cup (80ml/2¾ fl oz) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping).
5. Cook the pancakes for 1–2 minutes or until bubbles form on the surface of the pancake and they’re golden underneath. Using a turner, flip the pancakes and cook for a further 1–2 minutes or until golden.
6. Stack and serve the pancakes warm from the pan with some maple syrup and berries, or your own favourite toppings.

Tips

• The pancake batter can thicken on standing – if it gets too thick simply add a little extra milk so it returns to a thick pourable batter.
• To serve with maple syrup and berries