Per serving:
- Calories: 498
- Protein: 18g
- Total fat: 16g
- Saturates: 9g
- Carbs: 69g
- Total sugars: 20g
- Fibre: 3g
Fluffy Ricotta Pancakes with Blueberry Compote
A classic combination – light pancakes and a bursting berry sauce. These pancakes freeze well too.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
498
Ingredients
For the compote
- 250 g blueberries
- 50 g caster sugar
- Finely grated zest and juice 1/2 lemon
- 1 Tbsp. cornflour
For the pancakes
- 250 g plain flour
- 1 tsp. baking powder
- 3/4 tsp. bicarbonate of soda
- 50 g caster sugar
- 175 g ricotta cheese
- 150 ml milk
- 3 medium eggs
- Finely grated zest and juice 1/2 lemon
- 25 g unsalted butter
Directions
- Step 1First make the blueberry compote. In a medium pan over low-medium heat cook the blueberries, sugar, lemon zest and juice and 50ml water, stirring occasionally, until the blueberries are starting to burst.
- Step 2Remove pan from heat. In a small bowl, mix the cornflour with 2tbsp of the blueberry liquid, until smooth. Return cornflour mixture to the pan. Bring back up to the boil and bubble for 1min, until thickened. Set aside until needed.
- Step 3For the pancakes, in a large bowl whisk the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt to combine. In a medium jug, whisk the ricotta, milk, eggs and lemon zest and juice, until smooth. Whisk the ricotta mixture into the flour bowl until just combined.
- Step 4Heat a little of the butter in a large non-stick frying pan over low-medium heat. Add about 11/2-2tbsp mixture and spread to 8-9cm with the back of a spoon. Add more pancakes to the pan, spacing apart. Cook for 3-4min, or until the bases are golden and the tops are setting. Flip and cook for 2min more to cook through. Transfer to a plate, cover and keep warm. Repeat frying with remaining batter to make 12 pancakes, adding a little more butter before each batch.
- Step 5Serve the pancakes with the blueberry compote.
Get ahead
Once cool, pack pancakes into a freezer-safe container, separating them with baking parchment. Freeze for up to a month. Make blueberry compote up to a day ahead. Cool, cover and chill. To serve, reheat frozen pancakes on a baking sheet in an oven preheated to 150°C (130°C fan) mark 2 for 12min. Gently rewarm the compote in a pan.
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