In the Kitchen
Who needs Marmite on toast when you can have blueberry pancakes instead?
125g plain flour
1 tsp baking powder
pinch of salt
1 Tbsp caster sugar
2 eggs, separated
100ml whole milk
125g ricotta cheese
100g fresh blueberries, plus extra to serve
oil and butter, for frying
Greek yoghurt and runny honey, to serve
Sift flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.
In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.
Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.
To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.
Recipe from Gordon Ramsay's Ultimate Cookery Course ($49.99, Hodder & Stoughton).