Recipe

Oatcakes with honeyed ricotta and blueberries

Jan 31, 1976 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Oatcakes with honeyed ricotta and blueberries
  • 2/3 cup (100g) wholemeal self-raising flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (70g) oatmeal
  • 2 egg whites
  • 3/4 cup (180ml) buttermilk
  • 2 tablespoon honey
  • 20 gram butter, melted
  • 1/3 cup (60g) fresh blueberries
Honeyed ricotta
  • 2/3 cup (130g) ricotta cheese
  • 1 tablespoon lemon rind, finely grated
  • 2 tablespoon honey

Method

Oatcakes with honeyed ricotta and blueberries
  • 1
    Make honeyed ricotta: Combine ingredients in a small bowl.
  • 2
    Sift flour, baking powder and cinnamon into a medium bowl; stir in oatmeal. Gradually whisk in combined egg whites, buttermilk and honey; stir in butter.
  • 3
    Pour ¼ cup batter into a heated lightly greased small frying pan; cook oatcake for about 2 minutes or until bubbles appear. Turn oatcake; cook until lightly browned on other side. Repeat with remaining batter.
  • 4
    Serve oatcakes with honeyed ricotta and blueberries.

Notes

Oatmeal, also sold as oatmeal flour, is made from milled oat kernels; it is not the same product as rolled oats or oat bran. It is available at health food stores.

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