Fluffy Ricotta Pancakes with Blueberry Compote Truffled Ham and Eggs en Cocotte

A classic combination – the lightest pancakes served with a bursting berry sauce. These pancakes freeze well, too.

Hands-on time 30min. Cooking time about 30min.

Makes 12 pancakes, serves 4

FOR THE COMPOTE

● 250g blueberries

● 50g caster sugar

● Finely grated zest and juice ½ lemon

● 1tbsp cornflour

FOR THE PANCAKES

● 250g plain flour

● 1tsp baking powder

● ¾tsp bicarbonate of soda

● 50g caster sugar

● 175g ricotta cheese

● 150ml milk

● 3 medium eggs

● Finely grated zest and juice ½ lemon

● 25g unsalted butter, to fry

1 First 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.

2 Remove 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.

3 For 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.

4 Heat a little of the butter in a large non-stick frying pan over low-medium heat. Add about 1½-2tbsp mixture and spread to an 8-9cm circle 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.

5 Serve the pancakes with the blueberry compote spooned over.

PER SERVING 498cals, 18g protein, 16g fat (9g saturates), 69g carbs (20g total sugars), 3g fibre

GET AHEAD Once cool, pack the pancakes into a freezer-safe container, separating them with baking parchment. Freeze for up to a month. Make the 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.

A simple and luxurious way to cook eggs, made even more special when served with buttery brioche soldiers. ● 25g butter, melted, plus extra to grease

● 4 large slices thick-cut ham

● 100ml double cream

● 8 medium eggs

● 2tsp truffle oil

● 4 chunky brioche slices, cut from a loaf

● 1tbsp finely chopped chives, to garnish, optional

1 Preheat oven to 170°C (150°C fan) mark 3. Grease 4 x 200ml ramekins with butter and lay a slice of ham in each, to line the base and sides.

2 Divide the cream between the ramekins, season, then crack 2 eggs into each. Drizzle ½tsp truffle oil over each and finish with a little extra freshly ground black pepper.

3 Trim the side crusts from the brioche slices, then cut each slice into 4 strips. Put on a baking sheet and brush all over with the melted butter.

4 Put the ramekins into a small roasting tin and carefully pour enough hot water into the tin to come halfway up the sides of the ramekins. Bake the eggs and brioche for 12-15min, or until the eggs are just set and the bread has turned golden.

5 Sprinkle the chopped chives, if using, over the eggs and serve hot with the brioche soldiers to dip.

PER SERVING 582cals, 29g protein, 39g fat (20g saturates), 27g carbs (7g total sugars), 1g fibre