Blueberry Cheesecake Pancakes (V) from Pull Up a Chair

By Erin Brown
Related Categories: Cookbook Confidential

“I tend to find blueberries a little lacklustre compared with some of their punchier berry relatives – but cooking them really concentrates their flavour and transforms them into something vibrant. These ricotta pancakes are light yet rich, with a flavour reminiscent of blueberry cheesecake, especially when topped with crumbled biscuits!” Martha Collison, author of Pull Up a Chair

Makes 8 pancakes

2 large eggs

250g (9oz) ricotta cheese

125ml (4fl oz) semi-skimmed milk

1 tablespoon caster sugar

100g (3.oz) plain flour

1 teaspoon baking powder

100g (3.oz) blueberries, plus extra to serve

Vegetable oil, for frying

To serve

Maple syrup, for drizzling

2 digestive biscuits, crumbled

Greek yogurt

Separate the eggs, placing the yolks into a large bowl and the whites into a smaller bowl. Add the ricotta and milk to the egg yolks and whisk until smooth.

Whip the whites in a separate bowl until they form soft peaks (use an electric whisk, or be vigorous with a balloon whisk), then add the sugar and whisk again until thick and glossy; it should be similar to a meringue mixture.

Combine the flour and the baking powder in a third bowl, then sift over the top of the egg and ricotta mixture. Use a whisk to combine, then swap to a spatula and carefully fold the egg whites through the mixture. Try not to overmix – you want the batter to be light and airy. Add the blueberries and fold again.

Place a large frying pan over a medium heat and brush with oil. Dollop a few tablespoons of batter into the pan and nudge into a circle – depending on the size of your pan, you should be able cook a few pancakes at a time. Cook for 2–3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter, and keep the pancakes warm in a low oven. 5 Serve piled high, drizzled with maple syrup and topped with crushed biscuits, with yogurt and extra berries on the side.