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Blackberry and ricotta hot cakes

Prepare: 1-2 hours
Cook: less than 10 mins
Serve: Serves 2
Dietary: Pregnancy-friendly Vegetarian

Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

200g/7oz blackberries
100ml/3½ fl oz cassis
3 free-range eggs, separated
250g/9oz ricotta cheese, strained
50g/1¾oz caster sugar
½ tsp vanilla extract
1 orange, zest only
1 lemon, zest only
50g/1¾oz plain flour
30g/1oz unsalted butter

To serve

2 tbsp icing sugar
2 tbsp toasted pine nuts
2 tbsp Greek yoghurt
2 tbsp runny honey

Method

Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.
Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour.
Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.
Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.
To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries.