Blackberry, ricotta and citrus pancakes
A classic breakfast staple that’s very simple to knock together. The addition of the ricotta gives these pancakes a deliciously smooth interior. You can choose whatever soft fruit you fancy, but the combination of blackberries and blackberry liqueur or cassis gives these a luxurious feel.
SERVES 4
* 250g blackberries
* 5tbsp blackberry liqueur (crème de mûre) or crème de cassis
* 3 medium free-range eggs, separated
* 250g ricotta, strained overnight
* 50g golden caster sugar
* ½tsp vanilla extract
* Zest of 1 orange
* Zest of 1 lemon
* 50g plain flour
* 15g butter
* 2tbsp vegetable oil
TO SERVE
* 2tbsp icing sugar
* 2tbsp chopped, blanched hazelnuts
* 4tbsp full-fat Greek yogurt
* 4tbsp maple syrup
1 Put the blackberries and blackberry liqueur or crème de cassis in a bowl and leave to macerate for at least 15min.
2 Meanwhile, mix the 3 egg yolks with 1 of the egg whites in a separate bowl. Add the strained ricotta, sugar, vanilla extract and the orange and lemon zests, then gently mix in the flour.
3 Whisk the 2 remaining egg whites in a mixing bowl until they form stiff peaks. Gently fold in half the macerated blackberries (set the rest aside) and the egg yolk and ricotta mixture to form a batter with the consistency of thick whipped cream.
4 To make the pancakes, melt the butter in a large frying pan, then add the oil. When the butter is foaming, drop the batter in tablespoonfuls into the hot pan, making sure you leave enough space for them to spread. The batter makes enough for 8-10 pancakes.
5 Fry for 2-3min on each side, using a spatula to turn them, until golden in colour on both sides. Repeat until the remaining batter is used up, keeping the cooked pancakes warm until you’re ready to serve.
6 Serve the pancakes dusted with the icing sugar and garnish with the chopped hazelnuts, yogurt, maple syrup and the remaining macerated blackberries.