Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt

Method

• 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.

• Step 2

  Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.

• Step 3

  In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)

• Step 4

  Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.

• 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.

• 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.

• 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.

• Step 8

  Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking. Pancakes done!

• 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.