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Jersey Milk & Honey Ricotta Pancakes with Berries
Light and fluffy ricotta pancakes made with creamy Jersey milk and drizzled with local Jersey honey, served alongside a vibrant mix of fresh, seasonal berries. A delicious taste of Jersey in every bite!
Prep Time
15 minutes
Total Time
40 minutes
Calories
625 kcal
Difficulty
Easy
Equipment
4 items
Cost
£2.06/serving
Ingredients
Servings
4
0.5cupJersey Royal Potatoes (cooked and mashed)(Leftovers are perfect! Makes the pancakes extra tender.)
£0.75
1cupAll-purpose flour
£0.15
2teaspoonsBaking powder
£0.05
0.3teaspoonBaking soda
£0.01
0.3teaspoonSalt
£0.01
1cupJersey milk(Full-fat for extra richness)
£0.60
1cupRicotta cheese(Fresh, full-fat ricotta)
£1.50
2Eggs(Large)
£0.60
2tablespoonsGranulated sugar
£0.05
1teaspoonVanilla extract
£0.20
2tablespoonsJersey butter(For greasing the griddle)
£0.30
To tasteLocal Jersey honey(For drizzling)
£1.00
2cupsFresh seasonal berries(Strawberries, raspberries, blueberries, blackberries - a mix is best!)
£3.00
Total Cost
£8.22
£2.06 per serving
Instructions
- 1.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 2.In a separate bowl, whisk together the mashed Jersey Royal potatoes, Jersey milk, ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- 3.Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- 4.Heat a lightly greased griddle or large frying pan over medium heat. Grease with Jersey butter.
- 5.Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 6.Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface.
- 7.Serve immediately with fresh seasonal berries and a generous drizzle of local Jersey honey.
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My Notes
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Nutrition Information
Nutrition per serving (280g)
625 kcal / 2615 kJ
Carbs
65g
25% of RDA
Fat
31g
44% of RDA
Protein
24g
48% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
25 g
28% of RDA
Sodium
520 mg
23% of RDA
Saturated Fat
18 g
90% of RDA
Chef's Tips
For extra fluffy pancakes, separate the eggs and whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter at the end.
If the batter is too thick, add a little more Jersey milk until it reaches your desired consistency.
Keep the cooked pancakes warm in a low oven (200°F/95°C) until ready to serve.
Cooking Equipment
Large bowl
Whisk
Griddle or large frying pan
Spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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