Blackberry and ricotta hot cakes
Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 200g/7oz blackberries
- 100ml/3½ fl oz cassis
- 3 free-range eggs, separated
- 250g/9oz ricotta cheese, strained
- 50²µ/1¾´Ç³ú caster sugar
- ½ tsp vanilla extract
- 1 orange, zest only
- 1 lemon, zest only
- 50²µ/1¾´Ç³ú plain flour
- 30g/1oz unsalted butter
To serve
- 2 tbsp icing sugar
- 2 tbsp toasted pine nuts
- 2 tbsp Greek yoghurt
- 2 tbsp runny honey
Method
Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.
Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour.
Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.
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.
To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries.
