Blueberry & Ricotta Mini Pancakes

Ingredients

  • 1 pack of Toscano Mini Pancakes
  • 450g of Blueberries
  • 40g of Caster Sugar
  • 1 Lemon
  • 250g Ricotta Cheese

Method

  1. In a small saucepan, add blueberries, caster sugar and juice of half a lemon. Heat gently, stirring from time to time, for about 8 minutes until the fruit begins to burst.
  2. Take berries off the heat and let cool slightly.
  3. Place mini pancakes in the toaster for 2 minutes.
  4. Lather generously with ricotta and drizzle with the berry compote.
  5. Garnish with remaining lemon juice and zest.
  6. Enjoy!