Lemon & ricotta hotcakes with blueberry syrup
Preparation time:15 minutes Cooking time:20 minutes Total time:35 minutes
Serves: 2
These hotcakes are similar to an American-style pancake – wonderfully thick and fluffy with a lovely, light texture from the ricotta. Serve a stack of these with the cardamon-scented blueberry syrup for an indulgent brunch or fruity dessert. The quantities can easily be doubled if serving more.
Serves: 2 Ingredients
250g ricotta
90g self-raising flour
50g caster sugar
3 Waitrose & Partners British Blacktail Large Free Range Eggs, separated 2 lemons, zest
2 tbsp unsalted butter, softened
2 tbsp extra thick half fat cream
BLUEBERRY CARDAMOM SYRUP 150g blueberries
3 tbsp maple syrup
4 cardamom pods, cracked open
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