Recipes from Miele

Oatmeal, chia and ricotta pancakes with blueberry and maple syrup

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Preparation time: 20 minutes
Cooking time: 15 minutes
Makes 4 portions

INGREDIENTS

Pancakes

4 eggs
250ml milk
100g rolled oats
1½ teaspoons ground cinnamon
1 teaspoon baking powder
2 tablespoons chia seeds
250g ricotta cheese
2 tablespoons brown sugar
Clarified butter or grapeseed oil for frying

Blueberry maple syrup

250g blueberries frozen or fresh
125ml orange juice
125ml maple syrup
1 teaspoon cornflour
1 teaspoon vanilla essence
Zest of 1 orange
1 star anise

To serve

Double cream or crème fraiche

METHOD

Pancakes

  1. Combine all ingredients for the pancakes except for the ricotta, in a large bowl and mix well into a batter. Cover and refrigerate overnight to allow the chia and oats to soften.
  2. Fold the ricotta through the batter just before cooking, mixture will be quite chunky.
  3. Heat clarified butter or grapeseed oil in a frying pan, reduce to medium heat, Induction setting 5. Cook until bubbles appear around the edges. Flip and cook the other side.

Blueberry maple syrup

  1. Combine half of the blueberries, orange juice, maple syrup, orange zest, star anise and vanilla essence in a saucepan. On medium heat, Induction setting 6 bring to a simmer. Remove from heat, discard star anise, and then gently blend using a stick blender.
    Mix cornflour with a touch of water. On medium heat, Induction setting 6, bring the syrup back to a simmer, add the cornflour paste and whisk until the syrup thickens.

To serve

Stir the remaining blueberries through the syrup. Serve pancakes with blueberries and cream.

Appliance/Function: Induction Cooktop

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