So, it's a little odd to start a blog that's partially about teaching in the Summer Holidays, but the holidays mean that breakfast can be a bit more exciting than the too-early dash to some cereal. Blueberry pancakes might seem a pretty mundane topic but I promise that these are worth making!
They are a bit of a faff as they involve whisking eggs, but oh, what a result the egg whisking brings! They are super light but also creamy as they include ricotta. I found the recipe in Nigel Slater's 'The Kitchen Diaries' (a brilliant book!) and was a bit dubious, especially when they were really hard to flip, but they were worth it...he suggests raspberries or orange instead of blueberries but I like the way the berries burst and become deliciously juicy!
After making them a few times, this was my preferred recipe...I found they worked better without the addition of melted butter to the recipe.
Punnet of blueberries
125g ricotta cheese
4 tablespoons sugar
3 separated eggs
50g plain flour
+ A little amount of butter for cooking
Start by mixing together the ricotta, caster sugar and egg yolks, then add the flour and mix.
In a second bowl, using an electric whisk (or by hand if you have the stamina!), beat the egg whites until they hold stiff peaks, then fold this into the mixture in the first bowl.
Heat a non stick pan and melt half a teaspoon of butter in it. Add dollops of the mixture, depositing a handful of blueberries into each pancake-to-be.
Allow the pancakes to cook until they have coloured on the bottom and then very carefully turn them over - for me this means a two spatula arrangement to lift each pancake gingerly away from the hot surface of the pan and upending it!