Blueberry and ricotta hot cakes - Telegraph
A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.