Blueberry and ricotta pancakes

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Makes6
Time 25 Minutes
Ingredients
Blueberry and ricotta pancake batter
  • 2 eggs
  • 15g castor sugar
  • 125g 00 flour – refer to note in step 2
  • 8g of Italian baking powder (such as lievito bertolini), sifted
  • 100ml full cream milk
  • Zest of 1 lemon
  • 125g ricotta, drained, crumbed
  • 125g blueberries, washed and dried plus extra to serve
  • Maple syrup, to serve
  • Approximately 3 tablespoons butter or margarine to grease frying pan
  • A pinch of salt
Crema Chantilly
  • 300ml thickened cream (whipping cream)
  • 20g icing sugar (confectioners' sugar), sifted plus extra to serve
  • 20g instant skim milk powder
  • 1 vanilla bean, split lenthways and seeds removed (alternatively 1 teaspoon vanilla bean paste)

How to Make It
Step 1

To make the Crema Chantilly, place the thickened cream in a bowl. Add the sifted icing sugar (confectioners’ sugar), instant skim milk powder, and vanilla bean seeds (or vanilla bean paste). The skim milk powder is used to stabilize the whipped cream. Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.

Tip: If cooking this recipe for breakfast, whip the cream the night before and refrigerate.

Step 2

To make the Blueberry and ricotta pancake batter, use an electric mixer or hand beater to beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the castor sugar, one tablespoon at a time, beating well after each addition. Add the 00 flour and baking powder, one tablespoon at a time and beat until combined. Pour in the milk in a slow stream while beating until well combined. Use a spatula to gently fold in the lemon zest, ricotta and blueberries until well combined.

Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.

Step 3

Heat 1 tablespoon of the butter (or maragine) in a large frying pan over medium heat until melted. Place 2 separated ladlefuls of the Blueberry and ricotta pancake batter into the frying pan to form 2 round discs. Cook for 1.5 minutes or until bubbles have risen to the surface and the bottom is golden. Turn the pancakes using a spatula and cook for a further 1 – 1.5 minutes or until just cooked. Transfer the pancakes to a serving plate. Repeat, using the remaining butter for greasing and pancake batter.

Step 4

Divide the Crema Chantilly among serving plates.

Step 5

To serve, top the Blueberry and ricotta pancakes with Crema Chantilly and extra blueberries. Drizzle maple syrup over and serve immediately – buon appetito.

Reviews

I love your food its the best Love from Cooka

luca caridi
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