Buttermilk and blueberry pancakes

Ingredients

Buttermilk and blueberry pancakes • 1 cupself-raising flour • 1 tbspcaster sugar • 1 cupbuttermilk • 1egg • 1zest lemon • 1 cuplow-fat ricotta • 1/2 cuplow-fat vanilla yoghurt • 1 tbsphoney, plus extra, to drizzle • 125 gpunnet, blueberries • raspberries, if liked

Steps

Buttermilk and blueberry pancakes 1. Sift flour into a bowl. Stir in sugar and make a well in the centre.

1. In a jug, whisk buttermilk, egg and half zest together. Pour into well, mixing to a smooth batter. Cover and set aside 30 minutes.

2. In a medium bowl, beat ricotta, yoghurt and honey together until smooth. Chill until required.

3. Heat a large non-stick frying pan on medium. Spray with a little oil. Working in 2 batches of 4, pour 1/4 cupfuls of mixture in pan. Cook 1-2 minutes, until bubbles appear on surface and underside is golden. Turn and cook a further 1 minute, to cook through. Transfer to a plate, cover and keep warm.

4. Serve pancakes dolloped with ricotta mixture. Top with berries, drizzled honey and remaining zest.

For the source and more pancake recipes - http://ift.tt/1QUJOKg

bon appetit