Blueberry and ricotta pancakes with crème anglaise

20 mins
Cooking time
25 minutes
1 cup
white self-raising flour
½ cup
wholemeal flour sifted and excess fiber discarded
½ tsp
baking powder
1½ tsp
vanilla extract
1 tsp
lemon zest
2 tbsp
caster sugar
1½ cups
a2 Milk™ Full cream (heat in microwave for 1 min so it’s warm)
whole eggs
¼ cup
melted butter
1 cup
deli Ricotta
Crème anglaise sauce
½ cup
a2 Milk™ Full cream
½ cup
liquid cream
2 tbsps
caster sugar
1 tsp
vanilla extract
egg yolks
  1. Pancake
  2. Mix wet ingredients with dry ingredients until combined well.
  3. Prepare frying pan at medium to low heat.
  4. 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).
  5. Blueberries may be added to pancakes while frying (approx. 4 blueberries per pancake).
  6. When the pancake is golden turn it over. Cook for 1 – 1½ minutes on each side.
  7. Crème Anglaise sauce
  8. Whisk ingredients together until all blended and pour mixture into the saucepan.
  9. Place saucepan on the stove top on a gentle heat stirring constantly until the sauce starts to thicken.
  10. Care must be taken as the sauce will spoil if the heat is too high.
  11. When the sauce is thick enough to cover the back of a spoon remove it from heat.
  12. Add a teaspoon of cold butter and strain immediately. The sauce is ready to serve.
  13. Pour the sauce onto the plate and then add pancakes on top.
  14. Decorate the side of the plate with fresh raspberries and blueberries.
  15. Notes
  16. 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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