BLUEBERRY, LEMON AND THYME PANCAKES

BLUEBERRY, LEMON AND THYME PANCAKES

Blueberry pancakes are a real treat for breakfast, yet they are so easy to knock up in the morning. These include ricotta, which is a great dairy product to use when you are on a diet as it’s low in fat but still rich and creamy. Lemon thyme brings the fresh flavours together.

INGREDIENTS

SERVES: 4

200g plain flour

1 tsp cream of tartar

1 tsp bicarbonate of soda

2–3 tsp granulated sweetener

1 tsp lemon thyme leaves, chopped

Finely grated zest of 1 lemon

175ml semi-skimmed milk

1 large free-range egg

50g ricotta

200g blueberries

Sunflower oil spray

2 tbsp agave

METHOD

Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.

In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries.

Heat a non-stick frying pan over a medium heat and add a few sprays of oil. Spoon 3 dollops of batter into the pan to form 3 pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.

Serve 3 pancakes each, scattered with the remaining blueberries and drizzled with agave.

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INGREDIENTS

SERVES: 4

200g plain flour

1 tsp cream of tartar

1 tsp bicarbonate of soda

2–3 tsp granulated sweetener

1 tsp lemon thyme leaves, chopped

Finely grated zest of 1 lemon

175ml semi-skimmed milk

1 large free-range egg

50g ricotta

200g blueberries

Sunflower oil spray

2 tbsp agave

METHOD

Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.

In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries.

Heat a non-stick frying pan over a medium heat and add a few sprays of oil. Spoon 3 dollops of batter into the pan to form 3 pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.

Serve 3 pancakes each, scattered with the remaining blueberries and drizzled with agave.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

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TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

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