My favourite breakfast at the Shangri La hotel in Toronto are the blueberry pancakes with orange-infused ricotta cheese. When I got the craving for it, I decided to make my own version.
The salty ricotta cheese balances the sweetness of the orange & maple syrup. Combined with tart blueberries, it is extemely satisfying.
INGREDIENTS
1 cup 'just add water' pancake mix
1 orange
1 sprig of mint
1/2 cup blueberries
2 tbsp ricotta cheese
maple syrup
METHOD
As package instructions state, add water to the pancake mix & whisk until smooth.
Grate orange zest into pancake mix & reserve some for garnish.
Add blueberries to batter & fold in gently.
Remove orange peel & remove orange segments. Squeeze two orange slices into the batter.
Using a ladle, pour pancake batter onto griddle to make the same size pancakes. Flip when bubbles form & set aside.
Top pancake stack with ricotta cheese, orange slices, orange zest, & blueberries. Drizzle with maple syrup & garnish with mint.
XO
Kiran & THE BLANK PLATE
