Preparation time
15min
Total time
15min
Portion
12
piece(s)
Level
easy
Ingredients
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
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 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. - 1. In a small jug, combine all adding a splash of milk if the mixture is too thick.
2. Serve over warm pancakes.
Pancakes
Lemon glaze
Tip
Super yummy...!
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Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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