Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt
- 15-20
Light and fluffy, with a slight tang from the ricotta cheese, these are a great alternative to standard pancakes
Ingredients
For the batter
- Ricotta cheese 250g
- Milk 125ml
- Large eggs 2, separated
- Plain flour 100g
- Baking powder 1 tsp
- Salt a pinch
- Vegetable or nut oil for frying
For the blueberry compote
- Blueberries 300g
- Caster sugar 1 tbsp
To garnish
- Mint leaves 5, chopped
- Thick Greek yoghurt
- Honey to drizzle
Method
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Step 1
First make the compote by squashing the blueberries with a fork, adding the sugar half way through. Allow to marinate for 5 minutes, while you cook the pancakes.
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Step 2
Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.
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Step 3
In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)
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Step 4
Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.
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Step 5
Fold the beaten egg whites into the ricotta mix. Try to keep as much air in the mixture as possible – don’t over mix.
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Step 6
Heat a large frying pan, and with some paper towel smear a drop of oil all over the pan. Be careful not to burn yourself. Repeat this oil wipedown between batches of pancakes.
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Step 7
Drop in about 3 large spoons of batter at a time – they should spread out to the size of a beer coaster. Cook for around 1.5 minutes, until the underside is golden and there are lots of bubbles on the top side.
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Step 8
Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking. Pancakes done!
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Step 9
To serve, pile up 3 pancakes and top with a big blob of yoghurt, a flick of fresh blueberry compote and chopped mint. Then drizzle the expensive, market-bought, hipster-made honey on top.
Recipes from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.
