Lemon Ricotta Blueberry Pancakes

Serves 4

Sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat. Low-fat ricotta cheese and beaten egg whites lighten the batter. Freshly grated lemon zest gives a hint of flavour. Eat as is or dust with icing sugar.


  • 120g plain flour
  • 50g granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 250g low fat ricotta cheese
  • 125ml skimmed milk
  • 2 teaspoons grated lemon zest
  • 1 tsp vanilla extract
  • 200g blueberries
  • 2 large eggs,separated


PREHEAT oven to 200°F.

PREHEAT large griddle or frying pan over medium heat.

WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.

WHISK flour, sugar, baking powder, and salt in a medium bowl.

STIR flour mixture into ricotta mixture just until combined. Do not over mix.

BEAT egg whites with an electric mixer until soft peaks form.

FOLD egg whites into pancake mixture just until blended. Do not over mix.

GREASE griddle or frying pan lightly with oil.

POUR heaping 1/4 batter onto griddle and spread to make about 4-inch pancake.

DROP about 10 blueberries onto pancake.

COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.

FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.

PLACE pancakes on a heatproof platter and keep warm in oven.

REPEAT with remaining batter and blueberries.