Ricotta rice and berry pancakes

Recipes~Plus

Cooking time: Less than 30 minutes

Serves: 10 or more

Type: Comfort food

Tools

Kitchen friendly view

Ingredients

250g tub low-fat smooth ricotta
4 eggs, separated
3⁄4 cup low-fat milk
1 cup plain flour
1 teaspoon baking powder
1 cup cooked rice
Cooking oil spray
300g packet frozen blueberries (or use fresh)

Preparation method

1. Place ricotta, egg yolks and milk in a bowl and whisk to combine. Sift together flour, baking powder and pinch salt; stir into egg mixture. Stir through rice. Beat egg whites to stiff peaks using an electric mixer; lightly fold through batter.

2. Heat a large non-stick frying pan over moderate heat. Lightly spray with oil. Spoon mounded tablespoons of mixture into pan; drop 3-5 berries onto each mound. Cook for 1-2 minutes each side until cooked and golden. Serve warm or cold.

Great way to recycle leftover cooked rice. ;For breakfast, make bigger pikelets and serve warm with pancake syrup.

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