I love public holidays. Mostly because we normally don't have any classes to rush to on those days and I can indulge in making breakfast for the troops.
I love waking up. Making a cup of peppermint tea. Opening the fridge to find the various ingredients for breakfast. It is very much a luxury these days, especially with the schedule that we keep.
Ricotta pancakes are very popular in this household. Lately, I find myself stocking up on tubs of ricotta whenever I do my grocery runs. They are really handy when I want to whip up something sweet for the kids.
There are a few versions around but I love Bill's way of cooking it. It is light and very fluffy. I have a Kitchenaid that really helps with the whipping of egg whites. The rest of ingredients are very much pantry stuff, other than the ricotta.
This morning was a little bit more special because I added some blueberry compote which was amazingly simple.
Prep your pancakes. Stack 'em up. Add the blueberry compote. Sprinkle a little icing sugar if you feel a little fancy. I added bacon today as a side. =)
Hopefully, you guys will enjoy it as much as my kids (big and small) do!
Ingredients - Serves 5-6 hearty portions
250g of Fresh Blueberries
3 tablespoons of sugar
2 tablespoons of water
Juice of half a lemon
- 250 grams Ricotta
- ¾ cup Milk
- 4 Eggs separated
- 1 cup Plain Flour
- 1 teaspoon Baking powder
- 1 Pinch of Salt
- 50 g Butter
- icing sugar for dusting
Add blueberries, sugar, water and lemon juice to a small pot and over medium heat for 3 minutes.
Remove from heat.
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
- Sift the flour, baking powder and salt into a bowl.
- Add to the ricotta mixture and mix until just combined.
- Place egg whites in a clean dry bowl and beat until stiff peaks form.
- Fold egg whites through batter in two batches, with a large metal spoon.
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
- Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble with other ingredients.
- Stack 3 hotcakes on a plate
- Dust with icing sugar.