Mother's Day is around the corner and when I was growing up, I always made my Mum breakfast in bed. Unfortunately for her, my 6 year old self though that soggy Weetbix and a glass of store bought OJ was an elite breakfast in bed. Deary me. They say it's the thought that counts.
The thought does indeed count but you will score extra brownie points if said breakfast in bed actually tastes good too. Try these ricotta hotcakes with blueberry compote! You can even skip the compote if you're short on time - these hotcakes are a standout.
Why a ricotta hotcake over a pancake I hear you asking? These hotcakes melt in your mouth, they have almost a custard finish and well, it is that extra bit of effort your Mum deserves. 
Ricotta hotcakes with blueberry compote
Ingredients
Compote
350g frozen blueberries
100g white sugar
Juice of one lemon
Splash of water
Ricotta hotcakes
165g cake flour
1/2 tsp baking powder
1 tbs caster sugar
250g ricotta cheese
125ml milk
65ml thickened cream
1 tsp vanilla bean paste
2 eggs, separated
Maple syrup, for serving
Butter, for cooking and serving
1. Start by making your compote. Cook blueberries, sugar, juice of a lemon and a splash of water in a medium sauce over medium to low heat. Allow to simmer slowly until combined and the sugar has dissolved. Set aside.
2. Next make your hotcakes. Sift dry ingredients. In a jug, whisk together ricotta, milk, cream, egg yolks and vanilla bean paste. Mix with dry ingredients.
3. In a separate clean bowl, whisk egg whites until soft peaks form and carefully fold through batter. To do this efficiently, add one large dollop of egg white first and vigorously mix through before adding the rest of the egg whites and folding through gently.
4. Melt some butter in a large non-stick fry pan over medium heat. Add a large spoonful of batter and cook for a couple of minutes before flipping over. Flip the cooked hotcake out and pop on a plate. Repeat with batter until finished.
5. Serve hot cakes with warm compote, a drizzle of maple syrup and extra butter.
TRIXIE TIPS & TRICKS!
BERRY SWAP: Not a fan of blueberries? Swap out for strawberries or raspberries. You'll just need to add some extra sugar if you use raspberries, as they are tarter.
CBF? Then shop our range of hot. cakes. and call it a day!
