Blueberry, Lemon & Ricotta Hotcakes
 
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Blueberry, Lemon & Ricotta Hotcakes

These light hotcakes make a great weekend treat, with the added zest of lemon and blueberries.

ingredients

Preparation
10
minutes
  • 1 cup plain white flour
  • ½ cup plain wholemeal flour
  • 1 ½ teaspoon baking powder
  • ½ cup sugar
  • 2 eggs
  • 1 cup Sanitarium So Good Essential soymilk
  • 200g low-fat ricotta cheese
  • ¾ cup blueberries
  • Grated rind 1 lemon

how to

Cooking
10
minutes
  1. In a large bowl combine flours, baking powder and sugar.
  2. Blend eggs, So Good and ricotta cheese together and add to dry mix to form a batter. Carefully fold in blueberries and lemon rind.
  3. Heat a lightly greased non-stick frypan and cook ¼ cup quantities of batter for 2 minutes each side or until golden and cooked through.

 

per serve

Serves
4
people

    Per serve: Kilojoules 1840kJ Calories 440Cal Protein 17g Fat 9g Carbohydrate 71g Sodium 378mg Potassium 320mg Calcium 267mg Iron 2.4mg Fibre 4g.

Blueberry, Lemon & Ricotta Hotcakes

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