blueberry and ricotta hotcakes

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my husband and i recently had a rare weekend off without any children, well almost, we still had georgie with us.. she’s not quite ready to momentarily part with us just yet. usually, feeling free and unrestricted by little ones we would head out for breakfast and coffee to one of our favourite haunts. instead i talked him into staying in with the enticement of blueberry hotcakes, stove stop coffee and movies in bed. of course, being the new enthusiastic blogger i’m fast becoming i needed to pause somewhere in there for the photography shoot. i can say, it was well worth it.. they defiantly tasted as good as they looked.




1 punnet fresh blueberries, 2 cups self raising flour, 2tbs caster sugar, 600ml butter milk, 1 tsp baking powder, 1 egg, 80grams melted butter, 300grams fresh ricotta, 1 tsp vanilla extract, maple syrup to serve


combine flour, sugar,baking powder in a bowl and mix lightly. mix egg, butter milk and vanilla extract and add to dry ingredients. stir through ricotta.

heat non stick fry pan add a little butter, put large spoonfuls of mixture in the pan cook over a medium heat until lightly caramelised then gently flip over and repeat for a minute or so on the other side, finish off the cooking process in the oven at 180° for 10 minutes or until cooked through. serve with maple syrup

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