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Blueberry ricotta pancakes with a lemon glaze


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Ingredients

12 piece(s)

Blueberry ricotta pancakes

  • 40g Butter
  • 320g Milk
  • 1 egg
  • 40g sugar
  • 1 lemon, zest (save juice for glaze)
  • Dash vanilla extract
  • 120g ricotta cheese
  • 250g plain flour
  • 3 level teaspoons baking powder
  • 1 cupblueberries, washed

Lemon glaze

  • 1/4 cup lemon juice
  • 1 cup pure icing sugar
  • dash Milk, if too thick
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Recipe's preparation

    Pancakes
  1. 1. Melt butter in the Closed lid 60°C/2mins/sp2.
    2. Add milk, egg, sugar, zest, vanilla and Ricotta and blend sp3/5 secs.
    3. Add flour and baking powder and blend sp3/10 secs.
    4. Add blueberries, sp2/Counter-clockwise operation/5 secs, or until just combined.
    5. Stand 5 minutes.
    6. Heat a frypan and add a little butter.
    7. Drop by the spoonful into the pan, flip when bubbles appear on the surface. Be careful..they fall apart easily. Don't flip them too soon.
    8. Serve warm with the lemon glaze.
  2. Lemon glaze
  3. 1. In a small jug, combine all adding a splash of milk if the mixture is too thick.
    2. Serve over warm pancakes.
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Tip

Super yummy...!
Join my Facebook group Thermify me and Thermify me Breadwinners for more great recipes, tips and cooking class schedules.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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