Ricotta, Vanilla & Blueberry Pancakes
These are our favourite weekend pancakes, I have adapted them from a Nigella recipe. But every time I make these, I get so many requests for the recipe. So in time for pancake day: here my version. I warn you they are addictive: the ricotta makes the centre soft and creamy and whisking the eggs keeps the pancakes light and fluffy. They truly are heaven on a plate.
As you make them, transfer them to a warm plate and they will keep until you have made all of the pancakes. You can then sit down to eat these as a family. I serve them with a little maple syrup, which is totally optional, and extra blueberries. If you’d like to avoid maple syrup then my frozen berry sauce recipe, with no added sugar, would be a delicious accompniment.
250g tub of ricotta cheese
2 organic eggs, separated
100g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
125g - 150g blueberries (1 small punnet)
vegetable oil, for cooking
In a bowl combine the ricotta, milk, vanilla extract and egg yolks, break up with a spatula until smooth. Next add the flour and baking powder. In a separate bowl whisk the egg whites by hand, for just 2 mins or so, just so they are softly firm. Fold into the pancake mix, lightly, to retain the air and keep the mix light and fluffy. Finally, fold through the whole blueberries.
Heat a large frying pan and lightly brush with veg oil.Drop in a spoon of batter, cook until bubbles appear in the surface, then flip them over and cook for another minute. They should be lightly golden on both sides. Serve with more blueberries and a little maple syrup.