My dad is a pancake fiend and I was horrified to see him searching for pancake mix in the shops the other day. I found this recipe recently from Diana Henry’s lovely Food from Plenty, and hopefully after this I can get rid of the box of mix. These soufflé style pancakes are really delicious, with protein from the eggs and fats from the ricotta as well as the delicious taste of fruit and honey. Delicious with blackberries or raspberries if they are about, these are perfect for Pancake Tuesday.
9 oz ricotta cheese
3 eggs , separated
1 oz melted butter
1 tsp vanilla
Finely grated zest of an orange
1 ¾oz gluten free plain flour sifted
4 oz blueberries
Manuka honey or agave nectar to drizzle
Mash the ricotta in a bowl with the egg yolks and 1 of the egg white and the melted butter, vanilla and orange zest
Fold in the gluten free flour
Beat the remaining 2 egg whites until stiff then carefully fold into the mix followed by the blueberries
Melt a little knob of butter in a non stick pan over a medium heat and spoon in enough batter to make a round about the size of your palm.
When the underside is golden, flip over – any mixture that splashes out can just be tucked back in to keep your nice shape
Keep the cooked pancakes warm while you finish cooking the rest of the batter
Drizzle a little honey or agave nectar over each pancake and serve!