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Lemon & ricotta hotcakes with blueberry syrup
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These hotcakes are similar to an American-style pancake - wonderfully thick and fluffy with a lovely, light texture from the ricotta. Serve a stack of these with the cardamon-scented blueberry syrup for an indulgent brunch or fruity dessert. The quantities can easily be doubled if serving more.
90g self-raising flour
50g caster sugar
3 Waitrose & Partners British Blacktail Large Free Range Eggs, separated
2 lemons, zest
2 tbsp unsalted butter, softened
2 tbsp extra thick half fat cream
BLUEBERRY CARDAMOM SYRUP
3 tbsp maple syrup
4 cardamom pods, cracked open
½ tsp vanilla extract
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. 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.
For a breakfast option, serve these pancakes with yogurt instead of cream. They also work well with orange zest instead of lemon.
This recipe appeared within the February 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2019.