Lemon & ricotta hotcakes with blueberry syrup

Name: Lemon & ricotta hotcakes with blueberry syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250 g ricotta; 90 g self-raising flour; 50 g caster sugar; 3 Waitrose & Partners British Blacktail Large Free Range Eggs, separated; 2 lemons, zested; 2 tbsp unsalted butter, softened; 2 tbsp 2 tbsp extra thick half fat cream

4 out of 5 stars(3) Rate this recipe

Serves2
CourseDessert
Prepare15 mins
Cook20 mins
Total time35 mins

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FOR THE HOTCAKES

250g ricotta
90g self-raising flour
50g caster sugar
3 Waitrose & Partners British Blacktail Large Free Range Eggs, separated
2 lemons, zested
2 tbsp unsalted butter, softened
2 tbsp 2 tbsp extra thick half fat cream

FOR THE BLUEBERRY CARDAMOM SYRUP

150g blueberries
3 tbsp maple syrup
4 cardamom pods, cracked open
½ tsp vanilla extract

For the syrup, put ½ the blueberries in a small saucepan with the maple syrup, cardamom and vanilla. Bring to the boil, then turn down to simmer gently for 3-4 minutes until the berries have just burst. Take off the heat, stir in the remaining blueberries and set aside to cool.
For the hotcakes, put the ricotta, flour, sugar, egg yolks, lemon zest and a pinch of salt to a large mixing bowl and beat together with a wooden spoon. In a separate bowl, using electric beaters, whisk the egg whites to stiff peaks, then fold into the ricotta mixture.
3. Heat a large frying pan over a medium heat with 1 tbsp butter. Fry 3 hotcakes at a time (it makes 6 in total), using 2 dessert spoonfuls of the mixture per hotcake, and frying for about 3 minutes on each side. Repeat with the remaining 1 tbsp butter and hotcake mixture. Serve with the blueberry syrup (discard the cardamom pods) and a dollop of cream.