Ricotta and Lemon Mini Pancakes with Blueberry Coulis
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Ricotta and Lemon Mini Pancakes with Blueberry Coulis
Prep Time5 Minutes
Servings2
Cook Time10 Minutes
0Ingredients
125ml (1/2 cup) buttermilk
125ml (1/2 cup) ricotta cheese
2 eggs
Zest and juice lemon
140g (1 cup) self raising flour
200g blueberries
Directions
Makes 12 mini pancakes
INGREDIENTS
- 125ml (1/2 cup) buttermilk
- 125ml (1/2 cup) ricotta cheese
- 2 eggs
- Zest and juice lemon
- 140g (1 cup) self raising flour
- 200g blueberries
- 1 tbsp water
- Butter to cook
METHOD
- Add the buttermilk, ricotta, eggs and lemon zest and juice to a mixing bowl and stir until smooth, then add the flour and stir until fully combined.
- Melt a little butter in a pan, then using an ice cream scoop divide the mixture in mini pancakes. Wait until the pancakes start to bubble on the top, then flip over and fry both sides until golden brown.
- Meanwhile, add the blueberries to a saucepan along with the water. Bring to a bubble, then reduce to the heat to a simmer stirring until the blueberries have softened slightly. Then remove from the heat and leave to cool.
- Serve the pancakes with an extra sprinkle of lemon zest then top with the blueberries coulis.
5 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Irish Buttermilk 1L
€1.00€1.00/l
Dunnes Stores Fresh Italian Ricotta 250g
€1.29€5.16/kg
Dunnes Stores 6 Irish Eggs Large
€1.59€0.27 each
Dunnes Stores Lemon
€0.49
Dunnes Stores Baking at Home Self Raising Flour 2kg
€2.55€1.28/kg
Dunnes Stores Fresh Blueberries 150g
€2.49€16.60/kg
Recipe
Makes 12 mini pancakes
INGREDIENTS
- 125ml (1/2 cup) buttermilk
- 125ml (1/2 cup) ricotta cheese
- 2 eggs
- Zest and juice lemon
- 140g (1 cup) self raising flour
- 200g blueberries
- 1 tbsp water
- Butter to cook
METHOD
- Add the buttermilk, ricotta, eggs and lemon zest and juice to a mixing bowl and stir until smooth, then add the flour and stir until fully combined.
- Melt a little butter in a pan, then using an ice cream scoop divide the mixture in mini pancakes. Wait until the pancakes start to bubble on the top, then flip over and fry both sides until golden brown.
- Meanwhile, add the blueberries to a saucepan along with the water. Bring to a bubble, then reduce to the heat to a simmer stirring until the blueberries have softened slightly. Then remove from the heat and leave to cool.
- Serve the pancakes with an extra sprinkle of lemon zest then top with the blueberries coulis.