August 31, 2014 by dgarnett2013
Warm berry pancakes: Nigel Slater in Observer Food Monthly
Makes about 8 pancakes – to serve 4
- 250g ricotta cheese
- 4 tabs caster sugar
- 3 eggs
- finely grated zest of an orange
- 2 tabs melted butter
- 50g plain flour
- 100g blueberries and/or raspberries
In a large bowl, mix the ricotta, caster sugar and egg yolks. Grate the orange into the bowl and stir it gently in with the melted butter.
Sift the flour and carefully fold in.
Beat the egg whites with a balloon whisk till stiff in a large bowl, then fold them lightly into the ricotta. Try not to knock the air out. Carefully fold in the berries.
Warm a non-stick frying pan over a moderate heat, brush with a little butter , then place a tablespoon of mixture into the pan, and another – or more depending on the sizes of your pan.
Cook for a minute or two till they have risen slightly and the underside has coloured.
Then, using a palette knife, flip them over. Do this as if you mean it, or they will collapse as your tun them over.
Cook for a further few minutes. Serve immediately.
Made and eaten the rainy day we went to the Horniman Museum.