Name: Blueberry & Ricotta Hotcakes
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup self-raising flour; Pinch salt; 1/3 cup caster sugar; 1/2 cup buttermilk or milk; 3 eggs, separated; 150g fresh full fat ricotta cheese, roughly crumbled; 1 cup Creative Gourmet frozen Blueberries + extra to serve; 75g butter, for pan-frying; Maple syrup and/or sifted icing sugar, to serve

1 cup self-raising flour
Pinch salt
1/3 cup caster sugar
1/2 cup buttermilk or milk
3 eggs, separated
150g fresh full fat ricotta cheese, roughly crumbled
1 cup Creative Gourmet frozen Blueberries + extra to serve
75g butter, for pan-frying
Maple syrup and/or sifted icing sugar, to serve

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Sift flour and salt into a large bowl. Stir in sugar. Whisk buttermilk or milk, egg yolks and ricotta in a jug until well combined. Using a large metal spoon, fold buttermilk mixture through dry ingredients
In a clean bowl, beat eggwhites until soft peaks form. Using a large metal spoon, fold one-third of the eggwhites through the batter until combined. Gently fold in remaining eggwhites
Stand mixture for 10 minutes. Swirl through frozen blueberries
Heat 25g butter in a large non-stick frying pan over medium heat. Using about 1/3 cup of batter per hotcake, spoon mixture into pan and cook hotcakes in 3 batches for 2-3 minutes on each side until pale golden
Wipe pan with paper towel and repeat to make 12 hotcakes
To serve, stack hotcakes on serving plates, dust with icing sugar and/or drizzle with maple syrup. Serve sprinkled with a few extra just-defrosted frozen blueberries

Tips & Hints:

Buttermilk gives these hotcakes a lovely light texture. They're fabulous for a weekend breakfast or brunch.

Sift flour and salt into a large bowl. Stir in sugar. Whisk buttermilk or milk, egg yolks and ricotta in a jug until well combined. Using a large metal spoon, fold buttermilk mixture through dry ingredients
In a clean bowl, beat eggwhites until soft peaks form. Using a large metal spoon, fold one-third of the eggwhites through the batter until combined. Gently fold in remaining eggwhites
Stand mixture for 10 minutes. Swirl through frozen blueberries
Heat 25g butter in a large non-stick frying pan over medium heat. Using about 1/3 cup of batter per hotcake, spoon mixture into pan and cook hotcakes in 3 batches for 2-3 minutes on each side until pale golden
Wipe pan with paper towel and repeat to make 12 hotcakes
To serve, stack hotcakes on serving plates, dust with icing sugar and/or drizzle with maple syrup. Serve sprinkled with a few extra just-defrosted frozen blueberries

Tips & Hints:

Buttermilk gives these hotcakes a lovely light texture. They're fabulous for a weekend breakfast or brunch.

Sift flour and salt into a large bowl. Stir in sugar. Whisk buttermilk or milk, egg yolks and ricotta in a jug until well combined. Using a large metal spoon, fold buttermilk mixture through dry ingredients
In a clean bowl, beat eggwhites until soft peaks form. Using a large metal spoon, fold one-third of the eggwhites through the batter until combined. Gently fold in remaining eggwhites
Stand mixture for 10 minutes. Swirl through frozen blueberries
Heat 25g butter in a large non-stick frying pan over medium heat. Using about 1/3 cup of batter per hotcake, spoon mixture into pan and cook hotcakes in 3 batches for 2-3 minutes on each side until pale golden
Wipe pan with paper towel and repeat to make 12 hotcakes
To serve, stack hotcakes on serving plates, dust with icing sugar and/or drizzle with maple syrup. Serve sprinkled with a few extra just-defrosted frozen blueberries