Buttermilk & Blueberry Pancakes

Blueberries are the ultimate immune boosting food, as they are rich in antioxidants.

Makes 8

Prep 10 mins (plus chilling)

Cook 10 mins

Per serve 590kj

Fat 3g

Sat fat 2g

Buttermilk & Blueberry Pancakes

·           Self-raising flour, 1 cup

·           Caster sugar, 1 tablespoon

·           Buttermilk, 1 cup

·           Egg, 1

·           Lemon, 1, zest

·           Low-fat ricotta, 1 cup

·           Low-fat vanilla yoghurt, ½ cup

·           Honey, 1 tablespoon, plus extra, to drizzle

·           Blueberries, 125g Punnet, plus raspberries, if liked

1. Sift flour into a bowl. Stir in sugar and make a well in the center.
2. In a jug, whisk buttermilk, egg and half zest together. Pour into well, mixing to a smooth batter. Cover and set aside 30 minutes.
3. In a medium bowl, beat ricotta, yoghurt and honey together until smooth. Chill until required
4. Heat a large non-stick frying pan on medium. Spray with a little oil. Working in 2 batches of 4, pour ¼ 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
5. Serve pancakes dolloped with ricotta mixture. Top with berries, drizzled honey and remaining zest.

Blueberries

Top tips

·           Add a few spoons of wheat germ to the pancake batter for a dose of omega-3 fatty acids to promote heart health, and vitamin E, which is great for healthy skin. Keep wheat germ in the freezer and add it to smoothies or sprinkle it over yoghurt.

·           Blueberries are the ultimate immune boosting food, as they are rich in antioxidants.