Ricotta Pancakes With Blueberry Compote |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
A light pancakes mixture served with a tart blueberry sauce that takes seconds to make Ingredients:
150g ricotta cheese |
2 eggs separated |
pinch salt |
90ml milk |
100g plain flour |
1/2 teaspoon baking soda |
150g blueberries (100g for the compote and 50g for the pancakes) |
90g caster sugar |
20g butter |
some butter for cooking the pancakes. |
Directions:
1. In a large bowl, mix together the ricotta, egg yolks and milk until it is lump free.
2. Sift in the flour, baking soda and salt.
3. In another bowl, whisk the egg whites until gently peaking.
4. Fold into the ricotta/flour mixture.
5. Gently fold in 50g of Blueberries.
6. Leave the batter to rest whilst you make the Compote.
7. In a small saucepan, gently heat together the remaining blueberries, butter and sugar until a smooth syrupy sauce forms and the blueberries just start to pop. Remove from the heat.
8. In a large frying pan, heat 20g butter. Drop in tablespoons of the batter. Once bubbles start to appear on the surface, flip them over gently and cook for a minute or so more on the other side.
9. Serve them stacked high and drenched with the compote.
|
|