BLUEBERRY RICOTTA PANCAKES, BLUEBERRY COMPOTE, CRISPY BACON & MAPLE SYRUP / by Kat Mead

I love brunch. It’s perfect for lazy mornings and slow starts. It’s also an easy way of getting friends and family together to enjoy eating and talking and hanging out – or feeding them after the night before. This is the first recipe in a series to give you all some brunch inspiration. I’ll be posting on a Thursday so you have time to shop ahead for the weekend. If you try the recipe, please like the post, share it, love it, tag me in pictures… but most of all enjoy it! Happy brunching everyone!

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SERVES 6

Makes 18 pancakes (3 per person)

500g blueberries

40g caster sugar, plus an additional 1 tbsp

Maldon sea salt

2 lemons, zested and juice of one

150g plain flour

1½ tsp baking powder

½ tsp bicarbonate of soda

4 large eggs

300g ricotta

250g buttermilk

2 tsp vanilla extract

Olive oil, for frying

To serve

12 rashers of streaky bacon

Maple syrup

Cook 200g of the blueberries with 40g of caster sugar and a pinch of salt in a small saucepan over a medium heat, stirring occasionally. Continue to cook the berries for around 5 minutes until they have all burst, and the juice starts to become a little thicker and jammier. Add the lemon zest, lemon juice, and another 50g of blueberries. Bring quickly to a boil, then remove from the heat. Transfer to a serving bowl and leave to cool.

Place the flour, baking powder, bicarbonate of soda and remaining tablespoon of sugar along with a pinch of salt into a large mixing bowl. Stir to combine and make a well in the centre.

Put the eggs, ricotta, buttermilk and vanilla extract into a large bowl or jug and whisk to combine thoroughly. You can do this by hand but an electric whisk will be quicker and easier.

Add the egg mix to the dry ingredients a little at a time, whisking well with each addition. Allow to stand while you heat a large frying pan over a medium-low heat and add a splash of oil. Working in batches, scoop tablespoons of batter into the pan. Press a little handful of blueberries into the wet batter of each pancake. Cook the pancakes until the bottoms are golden brown and little bubbles form on the surface. This should take 2-3 minutes. Flip the pancakes over and cook for another 2 minutes before removing from the pan amd piling them on plates in stacks of 3. Repeat until you have made all 18 pancakes, in 6 stacks.

While the pancakes are cooking, heat another frying pan over a high heat. Lay out the streaky bacon (you shouldn’t need to add any extra oil) and cook until crisp and golden, turning occasionally.

Serve the sweet fluffy pancakes in their stacks, with a spoonful of the tangy blueberry compote, some salty bacon and a glug of maple syrup drizzled all over.

Photo by Catherine Frawley