Lemon & ricotta pancakes with blueberry maple syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 300g ricotta
- 4 eggsyolks and whites separated
- 175ml whole milk
- 125g plain flour
- 1¼ tsp baking powder
- 1 lemonzested and juiced
- 1 tsp sunflower oil
For the blueberry maple syrup
- 150g blueberries
- 120ml maple syrup
Nutrition: Per serving
- kcal437
- fat17g
- saturates8g
- carbs50g
- sugars24g
- fibre2g
- protein20g
- salt0.86g
Method
step 1
Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
step 2
Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
step 3
To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.
