Ricotta cheese pancakes with blackberry butter Recipe

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1 hr
(plus chilling time)

Nutrition per portion

Calories 362 kCal 18%
Fat 26g 37%

Spoon onto homemade ricotta pancakes for a really decadent – and seasonal – sweet treat.


  • For the butter:
  • 300g (10oz) wild blackberries
  • 2tbsp lemon juice
  • 4tbsp caster sugar
  • 150g (5oz) unsalted butter at room temperature
  • For the 
  • :
  • 250g tub ricotta cheese
  • 125ml (4fl oz) full-fat milk
  • 3 large eggs, separated
  • 100g (3½oz) plain flour
  • 1 level tsp baking powder
  • 3 pinches of salt
  • 3tbsp caster sugar
  • 30g (1oz) butter
  • Extra blackberries, to serve


  • To make the butter, gently heat the berries, lemon juice and sugar in a small pan for 5-6 mins, until they look soft but not broken down. Leave for at least 15 mins to cool.

  • Soften the butter in a bowl with electric beaters until light and fluffy. Beat in the cooled blackberries then chill for 30 mins. Divide into portions for serving now, and freezing for later, if required.

  • To make the pancakes, set the oven to 160°C or gas mark 3 for keeping the pancakes warm. Put the ricotta, milk and egg yolks in a large mixing bowl and beat well with electric beaters.

  • 4 . Add the flour sifted with the baking powder, salt and sugar, and fold in to make a smooth batter.

  • In another bowl, whisk the egg whites, with clean beaters, to soft peak stage, then fold into the batter mixture.

  • Heat a little of the butter in a heavy-based frying pan over a medium heat and cook 4-5 small pancakes at a time (about 5cm/2in in diameter) for 1-2 mins each side until golden and cooked through. Make 32, and keep them warm in the oven on a baking tray.

  • Warm through as much blackberry butter as you need to spoon over portions of pancakes and top with a few extra blackberries, if you have them.

More Recipe Ideas

Top Tip

To freeze, put the blackberry butter in a tub, seal and freeze. Use within 3 months. With the pancakes, layer them up in a plastic food container, interleaving with Bakewell paper then seal and freeze. Use within 3 months. Warm from frozen in the oven.