Ingredients
Ricotta
- 125 grams ricotta cheese, cut into cubes
Pancakes
- 2 teaspoons raw sugar
- 200 grams wholemeal self-raising flour
- 2 teaspoons baking powder
- 2 eggs, medium
- 340 grams skim milk
Topping
- 300 grams fresh blueberries, Or a punnet
- 4 tablespoons honey, approx 1 per serve
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ricotta into TM bowl 20secs/speed 6 scrape down and repeat if needed.
Set aside
Mill sugar for 30secs/speed 9
Place all other ingredients into TM Bowl and mix for 30 seconds/speed 6 or until smooth.
Set aside for 10 minutes.
Lightly spray/oil a large non-stick frying pan over a medium heat.
Pour approximately 1/4 cup (60g) of mix into the pan and spread out with the back of spoon until 1cm thick. Cook for 1-3 minutes or until bubbles rise to the surface. Turn and cook for 1-2 minutes or until pancakes are golden brown. Transfer to plate to keep warm. Repeat with remaining batter.
Serve two pancakes by topping with a tablespoon of ricotta and blueberries. Drizzle with honey.
Ricotta
Pancackes
Serve
Tip
Add a banana to pancake batter.
Weight Watchers points - 1 serve - 9 Pro Points
Thermomix Model
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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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