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Ricotta pancakes with blackberry butter
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One of the few things worth getting up for on a drizzly, autumn Sunday morning is a teetering stack of thick, fluffy pancakes. These ones are beautifully light, and the addition of Ricotta gives them a cheesecake-like tang – the perfect backdrop to the jammy blackberry butter. Of course, you don't actually need maple syrup as well, but it's worth serving some on the side, just to make doubly sure there's no sneaking back to bed.
Serves: 4
For blackberry butter:
150g blackberries
2 tbsp lemon juice
75g unsalted butter, softened
3 tbsp golden caster sugar
For ricotta pancakes:
250g ricotta
125ml whole milk
3 large eggs, separated
100g plain flour
3 tbsp caster sugar
1 tsp baking powder
25g butter
Maple syrup, to serve
Typical values per serving:
Energy |
2451.824kJ 586.0kcal |
---|---|
Fat | 34.6g |
Saturated Fat | 20.1g |
Sugars | 36.6g |
Salt | 0.8g |
This recipe was first published in October 2006.
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