Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 11 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes six pancakes of about 3 tablespoons each
- Confirm the cooking times at medium-low heat
- Photograph the finished plate
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 415 kcal
- per serving
- Protein
- 22 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- baking powder. Some baking powders use wheat starch; check the label if you avoid gluten.
Cooking steps
Whisk the ricotta, eggs, milk and lemon zest together in a bowl until smooth.
Scatter the flour and baking powder over the top and fold them in with a spatula, just until no dry flour is left. A few small lumps are fine; overmixing makes the pancakes tough.
Warm the oil in a large non-stick frying pan over medium-low heat. Spoon in the batter in small rounds, about 3 tablespoons each, leaving room between them. You will get six; cook them in two batches if the pan is crowded.
Cook for 2 to 3 minutes, until the edges look set and small bubbles appear on top, then turn and cook for about 2 minutes more, until the centre springs back when pressed.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
While the pancakes cook, warm the blueberries with the water in a small pan over low heat for 3 to 4 minutes, until some of them burst.
Divide the pancakes, blueberries and yoghurt between two plates.
The useful detail
Gentle heat gives the centres time to cook before the outside browns. If the first pancake colours in under two minutes, turn the heat down before the next batch.
Make it work for you
One serving is 3 small pancakes, half the blueberries and 50 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Part-skim ricotta instead of whole-milk ricotta
Slightly firmer and a little less rich. Add a spoonful more milk if the batter feels stiff.
Per serving: about 10 kcal less, about 3 g more protein, about 2 g less fat.
Fat-free Greek yoghurt instead of 2% to serve
Tangier and a little thinner.
Per serving: about 5 kcal less, about the same protein, about 1 g less fat.
Frozen blueberries
Warm them from frozen for a minute or two longer. Nutrition is not recalculated for this swap; unsweetened frozen blueberries are close, but check the pack.
A gluten-free plain flour blend
Usually works in small pancakes, but it changes the texture and has not been tried with this recipe. Nutrition is not recalculated.
Allergens: Removes gluten from the flour. Check the baking powder label too.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A substantial breakfast rather than a light one. Most of the protein comes from the ricotta, eggs and yoghurt, and the sweetness comes from fruit rather than syrup.
| Energy | 415 kcal |
|---|---|
| Protein | 22 g |
| Fat | 17 g |
| of which saturates | 8 g |
| Carbohydrate | 43 g |
| of which sugars | 11 g |
| Fibre | 3 g |
| Sodium | 320 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| ricotta | 150 g | FDC 170851Cheese, ricotta, whole milk | 225 kcal | 11.3 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| milk | 62 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 31 kcal | 2.0 g |
| lemons | zest of ½ | Not calculatedThe zest of half a lemon weighs a few grams and adds flavour rather than measurable energy. | · | · |
| plain flour | 60 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 218 kcal | 6.2 g |
| baking powder | 2.5 g | FDC 172803Leavening agents, baking powder, double-acting, sodium aluminum sulfate | 1 kcal | 0.0 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| blueberries | 150 g | FDC 171711Blueberries, raw | 86 kcal | 1.1 g |
| water | 15 g | No energy | 0 kcal | 0.0 g |
| Greek yoghurt | 100 g | FDC 170903Yogurt, Greek, plain, lowfat | 73 kcal | 9.9 g |
| Whole recipe | Divided by 2 | 835 kcal | 44.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool the pancakes, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Store the blueberries and yoghurt separately.
- In the freezer
- Freeze the pancakes in a single layer, then bag them. Freezing keeps food safe indefinitely; the texture is best if they are eaten sooner.
- Reheating
- Reheat the pancakes in a pan or microwave until they reach 74°C / 165°F, steaming hot throughout, then add the blueberries and yoghurt.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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