Ricotta and Lemon Mini Pancakes with Blueberry Coulis

Makes 12 mini pancakes

INGREDIENTS

• 125ml (1/2 cup) buttermilk
• 125ml (1/2 cup) ricotta cheese
• 2 eggs
• Zest and juice lemon
• 140g (1 cup) self raising flour
• 200g blueberries
• 1 tbsp water
• Butter to cook

METHOD

1. Add the buttermilk, ricotta, eggs and lemon zest and juice to a mixing bowl and stir until smooth, then add the flour and stir until fully combined.
2. Melt a little butter in a pan, then using an ice cream scoop divide the mixture in mini pancakes. Wait until the pancakes start to bubble on the top, then flip over and fry both sides until golden brown.
3. Meanwhile, add the blueberries to a saucepan along with the water. Bring to a bubble, then reduce to the heat to a simmer stirring until the blueberries have softened slightly. Then remove from the heat and leave to cool.
4. Serve the pancakes with an extra sprinkle of lemon zest then top with the blueberries coulis.