I will always prefer delicate crepes or British pancakes to American pancakes. I’m sorry America, that’s just the way it is. I’m not even really a fan of Scotch pancakes. I always find them to be a bit too much of a challenge for my morning metabolism. However, these little discs of breakfast yumminess have earned their place in my frying pan.
They have a soft fluffiness from the ricotta cheese, a slight crispness to the outsides and a lovely sweet tang from the fruit, which burst into glorious little pockets of juice. They can definitely persuade me to get out of bed on a Sunday morning.
150g plain flour
1 tsp baking powder
zest of 1 lemon
big handful of blueberries
Sift together the flour and baking powder before whisking in the sugar. In a separate bowl beat together the ricotta, buttermilk, egg and lemon zest until well combined and quite smooth.
Whisk the wet ingredients into the flour mixture and stir through the blueberries.
Lightly grease a heavy frying pan and place it over medium heat. Drop tablespoons of batter into the pan, turning them once the undersides have browned. You can keep these warm in the oven whilst you cook up all of the batter.
Serve hot with a trickle of maple syrup and a scattering of extra fruit.