Not only for the most important meal of the day - Blueberry and Ricotta Pancakes

Wow, think I got in just in time! I have been meaning all month to do this and now, on more or less the last day of July, I have managed to take part in 'Cook Like A Star', hosted by Zoe, at, Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.  This month it is Curtis Stone.

 

 

 

I vaguely remember the chiselled good looks of Curtis Stone on the odd cookery programme here a few years back and I hadn't really seen him recently so it was interesting to look at a recipe source that didn't necessarily spring to mind, and it was for that same reason that I thought it would be good to do something for breakfast, I mean, I always seem to do main meals and puds on this blog, and then I throw in a cake or two for good measure, but never breakfast and to be honest, is there really any better meal of the day? Especially if it can be a leisurely breakfast, with several cups of tea and my feet firmly up....I wish,

 

So, these pancakes were easy to make and if it is possible, (yes it is) they were both light and filling and the blueberry compote was a delicious addition. They were so good that I have just made some for pudding... so, not just for breakfast then!

 

Blueberry and Ricotta Pancakes adapted from the original recipe here by Curtis Stone

 

Serves 3 to 4

 

My adaptions in red

 

Ingredients:

 

 

4 eggs, yolks and whites separated

310g/11oz ricotta

190ml/6½fl oz milk

255g/9oz plain flour

1 tsp baking powder

pinch of salt

310g/11oz blueberries

110g/4oz sugar

 

85g/3oz butter (I used hardly any butter, two or three slithers for the pan and I made the compote by adding a splosh of water to the sugar and blueberries - see below)

extra blueberries to garnish

 

Method:

 

Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.

 

 

 

Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.

 

 

 

Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.

 

 

 

Add one third of the blueberries to the batter and stir in.

 

 

 

Place the remaining blueberries in a small pan with the sugar and half the butter (I put about a tablespoon of water into the pan to allow the sugar to dissolve into something) and simmer for a couple of minutes so that some of the berries have collapsed

 

 

 

Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. (Don't make them too thick or else they will taste raw in the middle) Repeat until all the batter is used up.

 

 

 

Serve by placing three (or two big!!!) pancakes on top of each other and drizzle some of the blueberry compote over the pancakes and plate.

 

 

Here are some more great Curtis Stone recipes. Please visit and enjoy!