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Blueberry & Ricotta Hotcakes

Blueberry & Ricotta Hotcakes
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Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Blueberry & Ricotta Hotcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
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Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 10 minutes
Cook Time
20 minutes
Ingredients
Servings: serves Units:
Instructions
  1. In a big bowl, (or food processor bowl), mix together your dry ingredients
  2. Add in ricotta and eggs
  3. Blitz together really well until a smooth batter is formed.
  4. Add in Fresh Blueberries and mix through – being careful not to break them open.
  5. In a non-stick frying pan, melt the butter and maintain at a medium heat.
  6. Spoon out the batter into the pan, using approx. 2 tablespoons of batter per hotcake.
  7. When bubbles form on the surface, flip the hotcake and cook on other side.
  8. You’ll know they’re ready when they feel firm to the touch in the pan.
Recipe Notes

Serving Suggestions:
1. Top with Crème Fraiche or a Double Cream
2. Top with Cream Cheese, mixed with a little Natvia (if you’re a sweet tooth)
3. In a saucepan, warm through some mixed berries to make a quick compote to throw over the hotcakes. A dollop of double cream will finish this off nicely.

Nutrition Information
Nutrition Facts
Blueberry & Ricotta Hotcakes
Amount Per Serving
Calories 391 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 273mg 91%
Sodium 448mg 19%
Potassium 200mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 19g 38%
Vitamin A 18%
Vitamin C 7%
Calcium 26%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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