Anolon Academy

Pancakes with Honey, Ricotta and Blueberry Compote

Sunday breakfast has never tasted so good with these homemade pancakes topped with honey ricotta and delicious blueberry compote. I love using Anolon’s superior quality non-stick pans, because no butter is necessary. Have a look at the pancakes…the results speak for themselves!

Ingredients

Pancakes

  • 2 Cups Sifted Self Raising Flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 3 tbsp Caster Sugar
  • 50g Melted Butter
  • 1 59g Egg - Whisked
  • 1 tsp Vanilla Extract
  • 1¾ Cup Milk
  • Sprigs of Mint - Garnish
  • 1 tbsp Icing Sugar - Garnish

Ricotta

  • 250 g Ricotta
  • 1 tsp Lemon Zest
  • 1 tsp Honey
  • 1 tsp Icing Sugar

Compote

  • 250g Blueberries
  • 3 tbsp Caster Sugar
  • 4 tbsp Water
  • 1 tsp Lemon Zest

Method

In a saucepan, mix the blueberries, sugar, water and zest and gently simmer for approx 6 mins and set aside to cool.

Mix the Ricotta, lemon, honey and icing sugar and set aside.

Melt butter in the microwave and set aside to cool, whilst in a mixing bowl sift the flour, baking soda, baking powder and sugar together and stir until fully combined.

Lastly, whisk the egg and add the milk, extract and cooled melted butter and mix through.

In a pre-heated non-stick pan, pour pancake mix to approx 10cm disc until all the mixture has been used. Should make approx 20.

Top pancake stack with the cooled Blueberry compote and a spoonful of ricotta. Garnish with some sifted icing sugar and a sprig of mint. Serve immediately

Tips

If you’re not a fan of Ricotta, then you can substitute with some Chantilly cream.

By using the Baking Soda (also known as Bicarbonate Soda) and Baking Powder, the pancakes become fluffier.

Serves: 4-6

Prep Time: 10 minutes, Cooking Time: 20 minutes