Blueberry and ricotta pancakes with crème anglaise - a2 Milk™

Blueberry and ricotta pancakes with crème anglaise

Preparation: 20 mins

Difficulty: Medium

Cooking Time: 25 minutes

Serving: 4 (4 pancakes per serve)

 

Ingredients

Pancake 

  • 1 cup of white self-raising flour
  • ½ cup of wholemeal flour sifted and excess fiber discarded
  • ½ tsp of baking powder
  • 1½ tsp of vanilla extract
  • 1 tsp of lemon zest
  • 2 tbsp of caster sugar
  • 1½ cups of a2 Milk (heat in microwave for 1 min so it’s warm)
  • 2 whole eggs
  • ¼ cup of melted butter
  • 1 cup of deli Ricotta

Extras

  • Melted butter for frying
  • 1 punnet of fresh blueberries
  • 1 punnet of fresh raspberries

Crème anglaise sauce

  • ½ cup of a2 Milk
  • ½ cup of liquid cream
  • 2 tbsps of caster sugar
  • 1 tsp of vanilla extract
  • 2 egg yolks

Directions

Pancake

  • Mix wet ingredients with dry ingredients until combined well.
  • Prepare frying pan at medium to low heat.
  • With a brush add melted butter to frying pan and wait until the plate is hot to place pancake mixture in the pan.  (Recommend two pancakes per batch).
  • Blueberries may be added to pancakes while frying (approx. 4 blueberries per pancake).
  • When the pancake is golden turn it over. Cook for 1 – 1½ minutes on each side.

Crème Anglaise sauce

  • Whisk ingredients together until all blended and pour mixture into the saucepan.
  • Place saucepan on the stove top on a gentle heat stirring constantly until the sauce starts to thicken.
  • Care must be taken as the sauce will spoil if the heat is too high.
  • When the sauce is thick enough to cover the back of a spoon remove it from heat.
  • Add a teaspoon of cold butter and strain immediately.  The sauce is ready to serve.
  • Pour the sauce onto the plate and then add pancakes on top.
  • Decorate the side of the plate with fresh raspberries and blueberries.

Notes

  • The frying pan should be cleaned after each batch with a paper towel to prevent pancakes being blackened by dark residue butter.
  • The ingredients for Crème Anglaise will make approximately 1 cup of sauce.
  • More is needed to cover the 16 pancakes for the same recipe.
  • Smaller batches are recommended for the sauce unless well experienced in the process.
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