- 4 eggs, yolks and whites separated
- 310g/11oz ricotta
- 190ml/6½fl oz milk
- 255g/9oz plain flour
- 1 tsp baking powder
- pinch of salt
- 310g/11oz blueberries
- 110g/4oz sugar
- 85g/3oz butter
- extra blueberries to garnish
- Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.
- Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.
- Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
- Add one third of the blueberries to the batter and stir in.
- Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
- Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
- Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.
- Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.