Blueberry and ricotta pancakes with crème anglaise

20 mins
Cooking time
25 minutes
1 cup
white self-raising flour
½ cup
wholemeal flour sifted (excess fibre 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 cheese
Crème anglaise sauce
½ cup
a2 Milk™ 
½ cup
whipping cream
vanilla bean, split
large egg yolks
3 tbsp
caster sugar
  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. To make the Crème Anglaise, combine a2 Milk™ and cream in a heavy based medium saucepan.
  9. Scrape in seeds from vanilla bean and add to mixture. Bring milk mixture to simmer. Remove from heat.
  10. Whisk egg yolks and sugar in medium bowl to blend
  11. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan
  12. Stir over low heat until custard thickens and leaves path on the back of the spoon when finger is drawn across, about 5 mins (do not boil). Strain sauce into bowl.
  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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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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