Blueberry ricotta pancakes

Nothing says sunday morning like a stack of fluffy pancakes drenched in syrup. These ricotta pancakes are bursting with blueberries and dangerously light in texture, meaning you can easily gobble the lot in one sitting: I’m not judging!

Adding ricotta to your pancakes will leave them tender, soft and creates a batter thick enough to trap the bubbles of air you fold through. Yes, this recipe does require you to whip egg whites separately, which you might think is a step too far, but I promise you it is worth the extra bowl to wash up. The light, jiggly pancakes you will create from folding the whipped egg whites through are unbeatable, and perfect for a special breakfast.

Can I use other berries?

Absolutely! Blueberries are ideal here, as they are the right size to be incorporated whole and won’t bleed into the batter. Blackberries or raspberries also work well, especially frozen, but i’d recommend cutting them into smaller pieces.

Blueberry ricotta pancakes

Makes 8 pancakes

Ingredients:

2 large eggs

1 tbsp caster sugar

250g ricotta cheese

125ml semi skimmed milk

100g plain flour

1 teaspoon baking powder

100g blueberries

Maple syrup, to serve

Method:

1.     Separate the eggs, placing the yolks into a large bowl and the whites into a smaller bowl. Add the ricotta and milk to the egg yolks and whisk until smooth.

2.     Whip the whites in a separate bowl until the form soft peaks, then add the caster sugar and whisk again until thick and glossy.

3.     Combine the flour and the baking powder and sieve over the top of the egg ricotta mixture. Whisk to combine, then carefully fold the egg whites through the mixture. Try not to overmix – you want the batter to be lovely and airy. Add the blueberries and fold again.

4.     Place a large frying pan over a medium heat and brush with oil. Dollop a few tablespoons of batter into the pan and nudge into a circle. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter, and keep the pancakes warm in a low oven.

5.     Serve with maple syrup, yoghurt and extra berries. Leftover pancakes freeze well and can be reheated from frozen.

Happy pancaking, and let me know what you think!