Preparation: 10 minutes
Cooking: 20 minutes
Serves: 4
To save time at breakfast, make batter the night before. Store, covered, in the fridge.
Ingredients:
375g low-fat smooth ricotta
2 tablespoons CAPILANO honey
3/4 cup low-fat milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
Cooking oil spray
1 cup fresh or frozen blueberries
Grilled bacon, to serve
Honey Lemon Butter Sauce, to serve (recipe follows)
Method:
1. Place ricotta, CAPILANO honey, milk and egg yolks in a mixing bowl. Whisk to combine. Sift together flour, baking powder and a pinch salt. Stir through the cheese mixture until smooth. Beat egg whites to stiff peaks, using an electric mixer. Lightly fold through batter.
2. Preheat oven to 100°C. Place a large, non-stick frying pan over moderate heat. Lightly spray with oil. Drop 2 tablespoons batter at a time in pan. Cook for 1 minute. Dot with a few berries. Flip over. Cook until cooked through and golden.
3. Stack hotcakes as they cook on a tray in warmed oven. Serve with bacon and Honey Lemon Butter sauce.
Recipe courtesy of Recipes + magazine