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Breakfast pancakes with blueberries & maple syrup
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These irresistible breakfast pancakes are made with ricotta cheese for extra fluffy texture with a creamy centre. Drizzle generously with maple syrup.
125ml whole milk
3 British Blacktail Large Free Range Eggs, separated
100g plain flour
3 tbsp caster sugar
1 tsp baking powder
250g pack blueberries
No.1 Canadian Maple Syrup No.2 Amber (or No.1 Medium), to serve
1. Preheat the oven to 170°C, gas mark 3. To make the pancakes, put the ricotta, milk and egg yolks into a mixing bowl and beat to combine. Add the flour, sugar, baking powder and a pinch of salt, then fold in to make a smooth batter.
2. In another bowl, beat the egg whites until forming soft peaks, then fold into the ricotta mixture.
3. Heat a little butter in a heavy-based frying pan over a medium heat. Cook 3 pancakes at a time, each about 7cm in diameter, for 1-2 minutes on each side, or until golden and cooked through. Transfer to a baking tray in the oven once cooked to keep warm. Repeat to make 12 pancakes, adding more butter as needed.
4. Divide the pancakes between plates, scatter over the blueberries and serve drizzled with maple syrup.
Typical values per serving:
This recipe was first published in September 2021.