In our House, one of our Favourite Breakfasts have to be My Blueberry Pancakes. Wether it is someones birthday or just because we have a bit more time on a Sunday, having this really brightens us up for the day ahead. They’re not too sweet, not too savoury and the sensation of Blueberries popping in your mouth is like Gigantic Caviar (of course without the fish taste)! Even as a dessert… this would be great.
When I last did these, I decided to change my recipe slightly as I had some ricotta to use up. I had never put it in before and thought it should add an extra maybe creaminess, tang or even make them lighter? Well, in fact, it did all three! The new recipe worked straight away, which is always a thrill! And they were better than ever!
This is my new improved recipe and My Fiance loves these better so there’s no turning back!
Lemon Ricotta and Blueberry Pancakes
– 175g Self Raising Flour
– 2 tsp Caster Sugar
– 1/2 tsp Baking Powder
– Pinch of Salt
– 1 Egg separated
– 200 ml Semi Skimmed Milk
– 1 Tsp Vanilla Extract or pod
– 100 g of Ricotta Cheese
– 1 Zest of Lemon
– 1 tbsp of melted unsalted Butter
– Icing Sugar
– Creme Fraiche to serve
Put the Flour, Caster Sugar, Vanilla Extract, Baking Powder and Salt into a bowl and then whisk in the Egg Yolk, milk and Ricotta until you have a nice smooth Batter.
Whisk the Egg White and Fold in to the batter.
Heat a non stick Frying Pan and use a very small amount of oil. When the pan is hot put a spoonful of mixture and flatten out with a ladle. Sprinkle some blueberries on top and you’ll start to see the bubbles forming, flip and cook the other side.
At this point you could have a plate warming in the oven and start stacking them up to keep warm.
Serve the Warm Pancakes with a Sprinkling of Icing Sugar and Creme Fraiche on the side.