Blueberry Pancakes With Maple Butter Recipe

Ingredients

1 1/2 cups self rising flour

1/2 cup castor sugar

4 eggs separated

1 1/2 cups buttermilk

1 tesapoon vanilla essence

200 gm ricotta crumbled

1/4 cup extra castor sugar

1 teaspoon gr cinnamon

Maple syrup and lemon wedges to serve

Maple Butter

80 gm butter

1 - 2 tablespoons maple syrup

Preparation

to make maple butter , plave maple syrup and butter in a bowl and stir to combine. Cover and refrigerate until ready to use.

Place flour, sugar, egg yolks, buttermilk and vanillain a bowl and mix to combine. Whisk the egg whites until a soft peak forms.Fold into the flour mixture with the ricotta. Add 1 cup of blueberry Heat a lightly greased large non stick fry pan over a low heat. Cook 2 tablespoons of the mixture in batches for 3 to 4 mins each side or until puffed and golden. Combine extra sugar and cinnamon and sprinkle over pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges.

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