Blueberry Ricotta Pancakes

1. In a heated medium pan, melt light brown sugar until it starts to caramelise. Add in butter and blueberries and sauté well.

2. When the blueberries are softened, add in the juice of half a lemon and mix well. Set aside once done.

3. Sieve baking powder and flour together into a mixing bowl.

4. Beat ricotta cheese and egg yolks with the beating whisk attachment of stand mixer, starting with low speed and increasing gradually to medium speed.

5. When the mixture becomes smooth, add fresh milk and mix in flour mixture gradually. Once well-mixed, pour it into a large mixing bowl and set aside for 30 minutes.

6. In a fresh mixing bowl and add egg whites, sugar and salt to the stand mixer. Whisk on medium until firm peaks form

7. Scoop out the egg white mixture and fold it in slowly with flour mixture in three parts. Set aside to rest for 30 minutes.

8. In a heated medium non-stick pan, melt butter and add batter into a 12cm greased ring mould.

9. When bubbles appear on the top surface of the batter, remove the ring mould and flip the pancake to its other side.

10. After 1 to 2 minutes (or when both sides have turned slightly brown), add toppings of ricotta cheese, fresh fruits and maple syrup. Serve with blueberry compote.

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