Blueberry and Ricotta Hotcakes with Vanilla Marscapone 

  • 300 grams ricotta cheese
  • 1/2 cup low fat milk
  • 2 large eggs (separated)
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 2 tbs caster sugar
  • 2 teaspoons vanilla essence
  • 1 cup frozen blueberries
  • 250g marscapone cheese
  • 1 tbs icing sugar
  • 1 teaspoon vanilla essence
  • Butter

1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine


2. Sift in the flour and add the baking powder and sugar and gently whisk to make a smooth batter


3. Beat the egg whites until they become foamy. Fold the egg whites, vanilla and blueberries into the ricotta mixture


4. Heat a teaspoon of oil in a frying pan and when it begins to bubble drop in heaped dessertspoons of batter


5. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by keeping them in an oven at the lowest setting


6. In the meantime, make the marscapone by combining the marscapone, icing sugar and vanilla essence in a bowl


7. To serve, put a dollop of marscapone on the pancakes and enjoy immediately 


  • Energy: 2250kJ
  • Protein: 12.9g
  • Fat: 38.9g (Saturated fat 24.6g)
  • Carbohydrates: 34.0g (Sugars 15.6g)
  • Sodium: 125mg


Blueberries: not only are they delicious (though usually with a not so delicious price tag), they are a rich source of anthocyanins. Anthocyanins are an antioxidant which has many benefits, including protecting against cardiovascular disease as they are linked to oxidative stress protection. In fact, it’s been proven women who eat berries three or more times a week have lower rates of heart attacks. So try to ignore the price tag and enjoy!