Waitrose and Partners
Lemon & ricotta hotcakes with blueberry syrup

Lemon & ricotta hotcakes with blueberry syrup

2 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseDessert
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

  1. 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.

  2. 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. 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.

Cook’s tip

For a breakfast option, serve these pancakes with yogurt instead of cream. They also work well with orange zest instead of lemon. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,388kJ/ 819kcals

Fat

40g

Saturated Fat

21.6g

Carbohydrates

83g

Sugars

47.8g

Fibre

2.9g

Protein

30.3g

Salt

1.14g

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Overall rating (2/5)

2 out of 5 stars1 rating