Ricotta and buttermilk pancakes with blueberry and orange butter
- August 2015
- Serves 4-6 (Makes about 16 pancakes)
- Hands-on time 40 min, plus chilling
Breakfast, brunch or pudding – this blueberry ricotta pancake recipe never goes amiss. Whip a batch for Pancake Day or on your next lazy Sunday.
- 26.2g (15.6g saturated)
- 33.3g (21.1g sugars)
Don’t make the pancakes too thick or they’ll burn on the outside. Flatten them gently with the back of the spoon in step 3.
Make the butter the day before and keep it covered overnight in the fridge.
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