Blueberry & ricotta pancakes with lemon butter

Serves: 4 | Preparation Time: 15 min


  • 250g tub ricotta
  • 100ml milk
  • 1 tub blueberries 
  • 75g flour
  • 1/2 tsp baking powder
  •  2 eggs, separated
  • 1 Tbsp caster sugar
  • 3 Drops vanilla extract
  • 4 slices of bacon (optional)
  • butter for frying
  • Farmers wife lemon butter


Make the batter by whizzing the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.

Add most of the tub of strawberries saving some for decoration. Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden.

Turn and cook the other side. If you have been clever and kept the batter light, you may need to place them in an oven to cook right through. It is always a good idea to under cook them and let them finish in the oven. This way you will have a stack rather than serving as you cook them.

Set it for 140° degrees add as you cook them, no more than 10 minutes though.
Finish with remaining berries and serve with lemon butter, maple syrup or honey.