Ricotta Lemon Pancakes & Blueberry Syrup

Why not make a flippin' tasty stack of pancakes this Shrove Tuesday?  

Push the boat out this year & make these delish Ricotta Lemon Pancakes with Orange Cream & Blueberry Syrup! 

Ingredients - makes 10

Blueberry syrup:

250g frozen blueberries

100ml water, plus 2 tbsp

70g sugar

1 tbsp cornflour

Juice of half a lemon 

Orange cream:

200ml double cream

Zest of 1 Orange

20g sugar

Dash of vanilla extract 

Pancakes:

150g plain flour

1/2 tsp baking powder

25g sugar

Pinch of salt

1 lemon zest

220g ricotta (I used @highwealddairy)

180ml whole milk

2 eggs, seperated 

Butter, to fry 

Method

Syrup: Heat the blueberries, 100ml of water and sugar over medium heat until simmering. Mix together the cornflour and 2 tbsp of water. Add into the pan and boil for 1 or 2 minutes until thick. Remove from the heat & add in the lemon juice. Leave to one side & reheat gently when needed. 

Orange cream: combine all ingredients & whisk until soft peaks. Set aside in the fridge until needed. 

Pancakes: in a large bowl mix together the flour, baking powder, sugar, lemon zest and salt. In a seperate bowl mix the egg yolks, ricotta and milk with a whisk or fork. Whisk the wet ingredients with the dry until you have a smooth batter. Whisk the egg whites until stiff peaks and fold through the pancake batter in two additions. 

Place a frying pan over medium heat with a knob of butter. Once sizzling, dollop in a small ladle of pancake mix & leave to cook for 3-4 minutes. When the bubbles start popping on the top of the pancake, flip over for 1 more minute. Serve with the cream & blueberry syrup. Enjoy!