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.
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.