mmm pancakes!

Ricotta pancakes with blueberry compote

Blueberry compote
500g frozen blueberries
1/4 cup sugar
Juice of ½ lemon

1. Combine the blueberries, sugar, and lemon juice in a saucepan over a medium heat.
2. Cook, stirring frequently, until some of the liquid cooks off and the sauce thickens.

Ricotta Pancakes (serves 4)
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup self raising flour
Pinch of salt
1/4 cup sugar

1. Whisk the ricotta and egg yolks together in a large bowl to combine, then whisk in the buttermilk.
2. Sift the flour and salt into the ricotta mixture.
3. Stir with a whisk until just combined.
4. Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form.
5. Gently fold the egg whites through the batter
6. Melt some butter in a small frying pan over a medium-low heat. Ladle a spoonful of batter into the pan and cook until the pancake has bubbled and is almost fully cooked through. Flip, let cook on the other side for one minute. Be careful that the frying pan doesn’t get too hot or the pancakes will burn (less then half heat).
7. Serve with blueberry compote and whipped cream.