Name: Fluffy Ricotta Pancakes with Blueberry Compote
Cook time: 1 h
Yield: 4
Ingredients: FOR THE COMPOTE; 250g blueberries; 50g caster sugar; Finely grated zest and juice; ½ lemon 1tbsp cornflour; FOR THE PANCAKES; 250g plain flour; 1tsp baking powder; ¾tsp bicarbonate of soda; 50g caster sugar; 175g ricotta cheese; 150ml milk; 3 medium eggs; Finely grated zest and juice; ½ lemon; 25g unsalted butter, to fry

VMG Recipes