Ricotta, blueberry and buttermilk pancakes

Ricotta, blueberry and buttermilk pancakes

By
From
The Sugar Hit!
Serves
2-3
Photographer
Chris Middleton

If you make absolutely nothing else in this book, please make these pancakes. They are beautifully fluffy with custardy, milky ricotta and bursting blueberries throughout. Drizzled with maple syrup and topped with some salted butter … they’re the best. Just make them!

Ingredients

Quantity Ingredient
150g plain flour
1 teaspoon baking powder
55g caster sugar
190ml buttermilk
2 eggs, separated
pinch salt
150g fresh ricotta
115g fresh blueberries

Method

  1. Put the flour, baking powder and sugar in a bowl and stir together with a spatula. Add the buttermilk and stir until just combined – don’t worry about lumps.
  2. Put the egg yolks in with the flour mixture and stir the yolks into the batter.
  3. In a separate bowl, whisk the egg whites and salt to stiff peaks.
  4. Crumble the ricotta into the batter bowl, then dump all of the whisked whites on top of that. Fold the whites and ricotta into the batter until there are no more streaks of egg white.
  5. Heat a non-stick frying pan over medium–low heat. Ladle about 2 tablespoons of batter into the pan and scatter over a few blueberries. Cook for 1½ minutes, then flip and cook for a further minute. Repeat with the remaining batter until all the pancakes are cooked, then serve.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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