Pancakes are a real treat for breakfast, yet they are so easy to knock up in the morning. Or better still, as a healthier alternative on Pancake Day this Tuesday. This version includes ricotta, which is a great dairy product to use when you are on a diet as it’s low in fat but still rich and creamy. Lemon thyme brings the fresh flavours together.
Blueberry, lemon and thyme pancakes, by Tom Kerridge
Ingredients (serves 4 – 300 calories per serving)
200g Plain flour
1 tsp Cream of tartar
1 tsp Bicarbonate of soda
2–3 tsp Granulated sweetener
1 tsp Lemon thyme leaves,
Finely grated zest of 1 lemon
175ml semi-skimmed milk
1 Large free-range egg
Sunflower oil spray
2 tbsp agave
1. Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.
2. In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries.
3. Heat a non-stick frying pan over a medium heat and add a few sprays of oil. Spoon 3 dollops of batter into the pan to form 3 pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.
4. Serve 3 pancakes each, scattered with the remaining blueberries and drizzled with agave.
Extract taken from Lose Weight For Good by Tom Kerridge (Absolute Press, £22) is out now.
Photography © Cristian Barnett