These delightfully fluffy berry pancakes are such a great treat for a Sunday morning. Feast by adding crispy bacon, a poached egg with its creamy yolk and a drizzle of sweet maple syrup.
Mix together the flour, bicarbonate of soda and sugar in a bowl.
In another bowl whisk together the egg, melted butter and ricotta, and then add the milk.
Gently whisk the milk mixture into the dry ingredients until smooth and lump free. You'll get a thicker mixture than with crepes. Then incorporate the blackberries.
Heat a pan and lightly oil (I use a piece of kitchen paper dipped in oil).
Spoon a laddle of mixture into the pan. Don't make them too thick or they will burn before being cooked through. Once you start seeing bubbles appear on the outer rim of the pancake then check that the underside is golden brown and flip over. It should only take a minute or so to cook the otherside.
Serve 2 or 3 per person (you should about 6 from this batch), with a poached egg, crispy bacon and maple syrup to taste.
