Ricotta pancake stack with blueberries
Enjoy these fluffy, melt in your mouth pancakes for a lazy weekend brunch with bluberries and a drizzle of honey
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
1 egg, separated
200ml milk
zest of 2 oranges
zest of 1 lemon
1 tsp vanilla essence
200g plain flour
1 tsp baking powder
pinch of fine sea salt
220g Ricotta
rapeseed or sunflower oil, for frying
2 large handfuls of blueberries
honey, for drizzling
Method
Mix the egg yolk, milk, zest and vanilla. Whisk the egg white until stiff.
Sieve the flour, baking powder and salt together and make a well in the centre.
Add the egg yolk mixture until combined. Beat in the Ricotta. Fold in the egg white.
Heat the oil to hot in a heavy based frying pan. Spoon the batter into the pan and fry until golden underneath then flip the pancake around. Store between two heated plates in a very low oven until all the batter is used up.
Coat the pan with a thin layer of oil when required.
Serve with some more ricotta or natural yoghurt, blueberries and a drizzle of honey.
