Blueberry Ricotta Hotcakes

What kind of breakfast person are you?

When you go out, what do you order?

Are you a sweet person or a savory person? Waffles or scramble? Pancakes or eggs Benedict? French toast or a big breakfast? Bircher muesli or bacon? Porridge or home fries?

I can never decide.

I always want the sweet breakfast, the twice baked french toast, the chocolate chip pancakes or the Belgian waffles. But I always feel sick after it, and I know I should order the savory options. And I love crispy bacon, eggs Benedict and home fries, too.

Australia is not like the States. You will be hard pressed to find pancakes on a breakfast menu, anywhere. Or waffles for that matter, unless they are straight out of a packet.

When I was in the States, I loved going out for breakfast. Dottie’s True Blue Cafe in San Francisco was one of my favourite places! They had delicious scrambled eggs, with all sorts of flavour variations, amazing home fries, crispy bacon, bottomless mugs of coffee and I could always order a short stack or thick slice of coffee cake to have on the side. All the perfect ingredients to fill me up, cure my hangover and set me up for a great day. I was in breakfast heaven.

It unfortunately doesn’t work like that here, as breakfast is a bit of a different ball game. So the other weekend, when I knew I was going out for a really late breakfast with a girlfriend, I made a really early breakfast at home.

Blueberry ricotta hotcakes for breakfast, and eggs Benedict with a side of mushrooms for lunch. I got my sweet and savory, I didn’t have to choose, and I was one happy girl.

You can now follow me on instagram (butterbaking) to see what's happening in my kitchen!

Adapted from Sunday Life Magazine, recipe by Karen Martini.

180g plain flour (6.5 oz)
2 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
325ml milk (11.5 fl oz)
150g ricotta (5.4 oz)
2 eggs
2 punnets blueberries (500g, 18 oz)
knob of butter

Combine the flour, baking powder, salt and sugar in a large bowl.

In a medium bowl, whisk together the milk, ricotta and eggs until smooth.

Slowly whisk the wet ingredients into the dry ingredients, until combined.

Heat a non stick pan over a medium heat. Place the knob of butter in a piece of paper towel, to form a parcel with a bunch of paper sticking out at the top.

Brush the pan with the butter in the paper towel, and pour about 1/4 cup of batter onto the pan. Top with 8-10 blueberries and cook until bubbles appear over the entire hotcake.

Flip, press down gently, and cook for another minute. Repeat with the remaining batter. Serves 4.

4 Thoughts on “Blueberry Ricotta Hotcakes

  1. priyankab83 on March 30, 2012 at 2:10 am said:

    Great breakfast recipe. Stunning pics

  2. I’m a simple milk & cereals kind of breakfast person. Too, too, wayyy too lazy to do anything in the morning.
    Nice pics.

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