Blueberry and ricotta hot cakes from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • debkellie on January 12, 2022

    Maybe its my choice of ricotta ("Perfect Italiano brand", but these were very "grainy" in texture, and exceedingly fragile to handle. Don't think I'd try again.

  • Divecat on July 07, 2015

    I did not have ricotta so used 150g cream cheese and 100g yoghurt (both full fat) and the hotcakes were delicious!

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