These ricotta pancakes are light and fluffy, with a creamy, custardy middle. They’re delicious with a knob of butter and lots and lots of blueberry maple syrup.
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Serves
4
Lemon
Whole Milk
Blueberry
Maple Syrup
Self Raising Flour
Bicarbonate of Soda
Egg
Ricotta
Sugar
Butter
Vanilla Extract
Serves
4
Lemon
Whole Milk
Blueberry
Maple Syrup
Self Raising Flour
Bicarbonate of Soda
Egg
Ricotta
Sugar
Butter
Vanilla Extract
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Step 1.
Zest and juice the lemon.
Step 2.
Pour the milk into a measuring jug. Whisk in the lemon zest and juice and leave to sit.
Step 3.
Place the blueberries and maple syrup in a small saucepan. Bring to a simmer over medium heat, then turn the heat down to low and simmer for 5 mins. Transfer to a bowl to cool.
Step 4.
Sift the self-raising flour, bicarbonate of soda and 1⁄2 tsp salt into a large mixing bowl.
Step 5.
Separate the eggs and drain the ricotta. Melt the butter in a small pan over a low heat.
Step 6.
Place the egg yolks, sugar, melted butter, vanilla extract and ricotta in a separate mixing bowl. Add the now-curdled milk and whisk until mostly smooth – a few lumps here and there is fine.
Step 7.
Pour the wet mixture into the dry mixture and whisk until just combined.
Step 8.
Whisk the egg whites to stiff peaks, then, working in three batches, gently fold them into the batter using a large metal spoon.
Step 9.
Heat a non-stick frying pan over medium-low heat and grease lightly with butter. Pour in a ladleful of batter and cook until bubbles appear on the top of the pancake and the bottom is golden brown and set, around 2 mins.
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