Welcome to the fourth in a series of five posts where I’ll be putting a spin on some of Jamie Oliver’s healthy breakfast recipes, along with a group of Food Revolution Ambassadors around the world. For this post, we were tasked with switching up Jamie’s One-Cup Pancakes with Blueberries. Jamie says:
These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!
I’ll admit I am a huge fan of the “one cup” method (did you know that a standard measuring cup is not standard in the UK? Friends of mine are always asking me “what sized mug do I use – a teacup or a coffee mug” so I feel sorry for them having to work with recipes where the ingredients are only listed in cups… anyway, I digress…) because it takes the guesswork out of making these, even for kids. As long as you keep the proportions the same, you’re good! This pancake recipe of Jamie’s is so good it’s hard to improve on it really so I had to put my thinking cap on to come up with a “twist”!
Whilst I do sometimes love pancakes for a lazy weekend breakfast, something I am not a fan of is how they don’t really give me a ton of energy to start the day (to be honest, after a pancake breakfast I mostly just want to go back to bed!) so I toyed with the idea of making a protein-rich side dish to go with them. Then I wondered “Why not add the protein to the pancakes themselves?” Result? This small stack of pancakes made with some smooth ricotta cheese.
They’re so easy to whip up that your kids could even make them for you! They’re not quite “one cup easy” but they do maintain equal proportions of ricotta, milk and flour. I’ve added a touch of baking powder to give them some rise but they are not giant fluffy pancakes. This recipe makes four 10-15cm pancakes which is enough for one to two people.
Ricotta pancakes with blueberries
Easy pancakes with ricotta.
- 1 egg
- 1/4 cup smooth ricotta
- 1/4 cup skim milk
- 75 g (1/4 cup ) all purpose flour
- 1/2 teaspoon baking powder
- Vegetable oil to grease the skillet
- Maple syrup
- Whisk together eggs, ricotta, and milk until smooth.
- In a separate bowl, whisk the flour and baking powder.
- Add the dry ingredients to the eggs, whisking until well-combined and smooth.
- Pour about ½ tablespoon oil into a small skillet and wipe to distribute evenly around the pan with some paper towel.
- Heat the skillet over medium heat then, using a ¼ cup measure, drop the batter into the pan. Use the back of a spoon to smooth the mixture out so you have a pancake around 10 -15 cm in diameter.
- Cook for 1 - 2 minutes on each side until lightly golden and cooked through.
- Serve with maple syrup and topped with blueberries.
Top them with a drizzle of maple syrup and some fresh fruit – I’ve used blueberries since they were in season and looked wonderful but any fresh fruit would do, really.
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