Lemon-Blueberry Ricotta-Buttermilk Pancakes Recipe | Food Network UK

Ingredients

• For the maple blueberry syrup
• 2 cups fresh blueberries
• 1 cup maple syrup (grade B)
• 2 tbsps caster sugar
• 1 cinnamon stick
• 1 strip lemon zest
• For the blueberry-cassis relish
• 2 1/2 cups fresh blueberries
• 1/4 cup caster sugar
• 2 tbsps butter
• 1/2 vanilla pod, split
• Cassis
• 1 tbsp chopped fresh mint leaves
• For the pancakes
• 1 1/2 cups unbleached plain flour
• 3 tbsps caster sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 large eggs, separated
• 2 tbsps vegetable oil
• 1 1/3 cups buttermilk
• 1 tbsp plus 1 tsp lemon zest
• 1/8 tsp vanilla essence
• Pinch cream of tartar
• 1 cup fresh ricotta
• 2 tbsps whole milk
• 8 tbsps butter, cut into pats