Time: 1 Hour
When: Brunch | Breakfast
A simple pancake recipe that is filling and tastes great. The ricotta is a nice touch!
- Making small pancakes are more presentable
- Add butter or oil each time you fry to get that golden color
- 125g plain flour
- 1 tsp baking powder
- pinch of salt
- 1 Tbsp caster sugar
- 2 eggs, separated
- 100ml whole milk
- 125g ricotta cheese
- 100g fresh blueberries, plus extra to serve
- oil and butter, for frying
- Greek yoghurt and runny honey, to serve
Sift flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.
In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.
Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. 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.
To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.
Recipe from Gordon Ramsay’s Ultimate Cookery Course