BLUEBERRY AND RICOTTA PANCAKES WITH YOGHURT AND HONEY

Who says pancakes are only for breakfast? These are certainly good enough to eat at any time of the day. If you beat the ricotta with a fork first, it will loosen up and be easier to fold into the batter. And remember, when whisking egg whites, make sure your bowl and whisk are spotlessly clean. Any grease will stop the whites from fluffing up. This will make enough batter for the following day too.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sift the flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in the egg yolks. Gradually add the milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.

Step 2

2. In a separate bowl, whisk the egg whites until they almost reach soft peaks. Fold a spoonful of the egg whites into the pancake mix to loosen it slightly, then fold in the rest.

Step 3

3. Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once the butter has melted, cook the pancakes in small batches, using 1 heaped tablespoon of batter per pancake. Shape them into round discs in the pan. Cook for 1–2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.

Step 4

4. To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.