Blueberry Ricotta Pancakes with Honey Syrup


2 serves
30 minutes


Adding Ricotta is a great way to make your pancakes extra fluffy. We also suggest to reserve a bit extra to serve over the top.




⅓ cup Water
⅓ cup Caster Sugar
⅓ cup Honey
1 cup Ricotta
1½ cups All-purpose Flour
1 tspn Baking Powder
¼ tspn Baking Soda
¼ tspn Salt
1½ Tbsp Sugar
4 Tbsp Melted Butter + extra for frying
1 Large Egg
½ cup Orange Juice
⅓ cup Milk
½ tspn Vanilla Extract
¾ cup Frozen Blueberries
⅔ cup Fresh Blueberries for Serving
1-2 tspn Finely Grated Orange Zest, optional
extra Ricotta, to serve


1 Stir water and sugar in a small saucepan over medium heat until the sugar dissolves, approximately 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2 In a bowl, combine the flour with baking powder, soda, salt, and sugar.
3 In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla.
4 Combine the wet and dry ingredients just until blended.
5 Gently stir in the frozen blueberries and orange zest, if using.
6 In a frying pan, heat butter over medium heat.
7 Spoon a small amount of batter into the pan and spread gently with the back of the spoon.
8 Drizzle pancakes with honey syrup and serve with Ricotta and fresh blueberries on top.

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