Blueberry pancakes
INGREDIENTS
150 g (51/2 oz/1 cup) fresh or frozen blueberries
150 g (51/2 oz/2 cups) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Half a teaspoon of salt
Half a teaspoon of ground cinnamon
2 eggs
375 ml (13 fl oz/11/2 cups) buttermilk
125 g (41/2 oz/1/2 cup) ricotta
160 g (51/2 oz/2/3 cup) unsalted butter, melted, cooled
METHOD
Sift the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon together into a large mixing bowl.
Break the eggs in a medium mixing bowl and beat until frothy.
Add the buttermilk and ricotta to the eggs and beat well.
Add the buttermilk mixture to the flour mixture and stir to combine.
Stir in half the melted butter.
Heat a large heavy-based frying pan over medium heat and add a little of the remaining butter to the pan.
Make two to three pancakes at a time by pouring batter into the pan leaving space between each one, so they don't join.
Place some blueberries on top of each pancake and cook until bubbles form and the bottoms are golden; this takes about two to three minutes.
Turn the pancakes and continue cooking for about another two minutes, or until they are cooked through.
Repeat the process, adding a bit more butter to the pan each time. Keep the pancakes warm in the oven while you cook the remainder.
Serve immediately just as they are - or they are delicious with maple syrup or maple syrup butter.
