Blackcurrant Ricotta Pancakes


Enjoy these blackcurrant ricotta pancakes for a dreamy weekend breakfast or brunch, packed with all the goodness of the organic ViBERi New Zealand blackcurrants.

Blackcurrant Ricotta Pancakes


Dry Mix:

  • 3/4 cup white spelt flour, organic is best
  • 1/4 cup ViBERi freeze dried powder
  • 1 tsp baking powder
  • 1/3 cup unrefined sugar
  • Zest of 1 organic orange
  • 1/4 cup ViBERi soft dried organic blackcurrants

Wet Mix:

  • 2 pasture raised eggs, whisked
  • 3/4 cup organic milk of your choice
  • 1/2 cup organic ricotta

To garnish:

  • Coconut yoghurt, organic quark, or Greek yoghurt

Berry topping:

  • 1 cup ViBERi frozen berries
  • 1 TBS maple syrup


To begin, make the berry topping by placing the frozen berries and maple syrup into a small pot and simmer on low heat while you make the pancakes. Combine all of the dry ingredients in a bowl, followed by adding in the wet ingredients. Fold it all together until you get a nice thick batter. Heat some organic butter or coconut oil in a hot pan and fry off the pancakes in small batches. Once they have browned on each side, place on a cookie tray so they don’t become soggy as you cook the remainder of the batter. Serve hot with your chosen yoghurt or quark and the warm berry topping.

Recipe by Sarah Tanner