Fluffy American Blueberry Cheesecake Pancakes
About this recipe
Indulge in breakfast bliss with our Fluffy American Pancakes. These cloud-like delights are a perfect harmony of softness and slight crispness on the edges. Served stacked high, each pancake is a delectable canvas for your favorite toppings – from melted butter and maple syrup to fresh berries or chocolate chips. Elevate your mornings with these irresistibly light and airy pancakes that capture the essence of a classic American breakfast.
You can check if your baking powder is active by putting it in some warm water and seeing if it fizzes, if it doesn't it's time to get some new baking powder!
Ingredients
Pancakes
- 150g self-raising flour
- 1 tsp baking powder (very important to make sure this active)
- 1/2 tsp salt
- 3 tbsp sugar (caster or granulated)
- 150ml milk
- 1 egg beaten
- 3 tbsp ricotta
Blueberry Compote
- 150g blueberries
- 75g caster sugar
- 1/2 lemon, juiced
Marscapone Cream
- 50ml double cream
- 3 tbsp marscapone
Ingredients
Instructions
- For the blueberry compote add all the ingrediants into a frying pan and cook until your blueberries burst and becomes a syrup. Then set this aside to cool.
- For the pancakes, In a mixing bowl, combine the self-raising flour, baking powder, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
- Make a well in the center of the dry ingredients and pour in the beaten egg, ricotta and half of the milk.
- Gradually whisk the wet and dry ingredients together, starting from the center and working your way outwards. This will help prevent lumps from forming.
- As you continue to whisk, gradually add the remaining milk until you have a smooth batter. The batter should be thick but pourable. If it's too thick, you can add a little more milk to reach the desired consistency.
- Heat a non-stick frying pan or griddle over medium heat. You can lightly grease the pan with a bit of oil or butter if desired.
- Once the pan is hot, ladle or pour a portion of the batter onto the pan to form a pancake. Use the back of the ladle to spread the batter into a circular shape if needed.
- Cook the pancake for about 2-3 minutes, or until you see bubbles forming on the surface.
- Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown.
- Remove the cooked pancake from the pan and keep it warm. You can place it in a preheated oven set to a low temperature (around 200°F or 100°C) while you cook the remaining pancakes.
- Repeat the process with the remaining batter, adding a little more oil or butter to the pan as needed to prevent sticking.
- Serve the pancakes with some whipped cream and marscapone and enjoy!
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