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    Sunday, June 04, 2006

    Blueberry Ricotta Hotcakes with Honey Butter

    This photo from the trusty phone doesn’t do these delicious pancakes, justice so please don’t be put off they are fab. Served with bacon (optional), bananas and champagne with orange. What could be a better start to the weekend.

    I was inspired by the Bill’s Food programme on Food TV…
    Alton Brown of Good Eats did a programme on hotcakes and his suggestions on the best way to make blueberry pancakes was a must do! So here’s the result.

    It is a little bit of work as you have to separate the eggs, but the good news is that you can make the mixture at least an hour ahead which is great if you are having friends for brunch.

    First make the honey butter it needs to be chilled. You can freeze it and cut off little circles as you need them.
    250 gms butter
    2 tbs your favourite honey

    Soften the butter, mix with the honey, chill, then make into a sausage in glad wrap and chill till you need it. (Just like the photo)

    Then for 4 people (4 each) take
    1 cup flour
    1 good tsp Baking powder
    Pinch of salt

    4 eggs separated
    250 gms ricotta cheese
    ¾ cup milk

    Frozen blueberries

    Vege oil for cooking

    Beat the egg whites to soft peaks

    Sift the dry ingredients into a bowl, mix the ricotta with the milk and
    egg yolks ...throw into the dry ingredients, mix well, then carefully fold in eggs whites.

    Lightly grease hot pan…dob nice big spoonfuls of batter onto it and now here’s the trick with the blueberries…drop 6-7 berries on each hot cake. Cook for about 3 minutes first side, turn over for another 2 minutes. They want to be nice and golden brown.

    Keep them warm in the oven as you go.
    Make the stack, put a little honey butter between each one.
    Top off with a circle of the butter and serve.