Blackcurrant Ricotta Berry Pancakes
Blackcurrant Ricotta Berry Pancakes
Martha Collinson (@marthacollinson)
  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • Knob of butter, melted
  • 4 tbsp Bonne Maman Blackcurrant Jam
  • 500g ricotta cheese
  • Fresh strawberries, raspberries and blueberries
  1. Whisk together the flour and eggs in a large bowl until smooth, then gradually add the milk to make a runny batter. Cover until ready to use.
  2. Heat a 20cm frying pan over a medium heat and use a pastry brush to apply a thin layer of melted butter (to stop the pancakes sticking). When the pan is at the right temperature, add a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest.
  3. Beat the ricotta in a small bowl to loosen it up. Spread 1/4 of each pancake with ricotta, drizzle over the jam and scatter the berries across the top before folding up.
  4. Enjoy immediately!