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Blackberry and ricotta hot cakes

An average of 5.0 out of 5 stars from 2 ratings
Prepare
1-2 hours
Cook
less than 10 mins
Serve
Serves 2

Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey.

Ingredients

  • blackberries: 200g/7oz blackberries
  • 100ml/3½ fl oz cassis
  • eggs: 3 free-range eggs, separated
  • ricotta: 250g/9oz ricotta cheese, strained
  • caster sugar: 50²µ/1¾´Ç³ú caster sugar
  • vanilla extract: ½ tsp vanilla extract
  • orange: 1 orange, zest only
  • lemon: 1 lemon, zest only
  • plain flour: 50²µ/1¾´Ç³ú plain flour
  • butter: 30g/1oz unsalted butter

To serve

  • icing sugar: 2 tbsp icing sugar
  • pine nuts: 2 tbsp toasted pine nuts
  • yoghurt: 2 tbsp Greek yoghurt
  • honey: 2 tbsp runny honey

Method

  1. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.

  2. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour.

  3. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.

  4. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.

  5. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries.