Lemon & ricotta hotcakes with blueberry syrup

Step by Step

Step 1

For the syrup, put ½ the blueberries in a small saucepan with the maple syrup, cardamom and vanilla. Bring to the boil, then turn down to simmer gently for 3-4 minutes until the berries have just burst. Take off the heat, stir in the remaining blueberries and set aside to cool.

Step 2

For the hotcakes, put the ricotta, flour, sugar, egg yolks, lemon zest and a pinch of salt to a large mixing bowl and beat together with a wooden spoon. In a separate bowl, using electric beaters, whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

Step 3

3. Heat a large frying pan over a medium heat with 1 tbsp butter. Fry 3 hotcakes at a time (it makes 6 in total), using 2 dessert spoonfuls of the mixture per hotcake, and frying for about 3 minutes on each side. Repeat with the remaining 1 tbsp butter and hotcake mixture. Serve with the blueberry syrup (discard the cardamom pods) and a dollop of cream.