Pancake blueberry stack

Name: Pancake blueberry stack
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250 g pack ricotta; 125 ml whole milk; 3 British Blacktail Free Range Large Eggs, separated; 100 g plain flour; 3 tbsp caster sugar; 1 tsp baking powder; 25 g butter; 250 g blueberries; No.1 Canadian Maple Syrup No.2 Amber (or No.1 Medium), to serve

These irresistible breakfast pancakes are made with ricotta cheese for extra fluffy texture with a creamy centre. Drizzle generously with maple syrup.

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Serves4
CourseBrunch
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack ricotta
125ml whole milk
3 British Blacktail Free Range Large Eggs, separated
100g plain flour
3 tbsp caster sugar
1 tsp baking powder
25g butter
250g blueberries
No.1 Canadian Maple Syrup No.2 Amber (or No.1 Medium), to serve

Preheat the oven to 170°C, gas mark 3. 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.
In another bowl, whisk the egg whites until soft peaks form. Fold into the ricotta mixture.
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. Keep warm on a baking tray in the oven. Repeat to make 12 pancakes, adding more butter as needed.
Divide the pancakes between plates, then scatter over the blueberries and serve drizzled with maple syrup.

Typical values per serving when made using specific products in recipe