Blueberry & ricotta pancakes

Whether or not you make anything of Pancake Day, keep this luxury recipe in the locker for a regular Saturday morning. A cold glass of milk would be my morning time replacement for a glass wine ;)

Blueberry & ricotta pancakes (makes 15-16)

100g plain flour (100g)
8 tbsp caster sugar (8 tbsp)
6 free range eggs
500g ricotta cheese
4 tsbp melted butter
zest of one lemon
x2 standard packs of blueberries plus extra sugar

Add egg yolks, caster sugar and ricotta into a large mixing bowl a mix together. Add the lemon zest and gently fold in the flour. Beat the egg whites with a whisk until stiff, then fold it lightly into the mixture to keep in the air in.

Warm up a frying pan to a medium heat and melt the butter until it starts to sizzle. Add a heaped tablespoon of the mixture into the pan. Depending on the size you’ll fit three or four in at once. Once nicely coloured and cooked on one side, flip over and finish it off on the other side.

For a tasty sauce, melt a few packets of blueberries in another frying pan and add a few spoons of sugar until you have a nice sweet fruit gravy.

The wine match

Like I need ever need an excuse to open a nice bottle, I’ve got my eye on the Lingenfelder Scheurebe (blog post on it here). Sure, it’s as daft as a brush, but it’s got real character that can manage such a range of food. That little residual sweetness means it should marry well with these indulgent pancakes. You could even go botrytis if you wanted, a nice Sauternes for example.

However you make them, or whatever you have with them, be sure to have a flipping good day!

For Mike’s fail-safe recipe, this is your good old ‘everyday’ pancake.

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