Sweet are the uses of adversity,
Which like the toad, ugly and venomous,
Wears yet a precious jewel in his head;
And this our life, exempt from public haunt,
Finds tongues in trees, books in the running brooks,
Sermons in stones, and good in everything.
Take some time.. Take your time.. Put the ricotta to drain.. Make a cuppa, have a sip or two.. Then start with the flour.
Feeds 2 hungry chaps
1 C flour
1 TBS baking powder
½ ts salt
2 TBS light brown Muscovado sugar
½ C buttermilk
1 C full fat ricotta
The zest of half an orange
2 TBS lemon juice
1 C fresh blueberries
1 TBS Lemon
¼ C Demerara sugar
Leave the ricotta in a sieve to drain.
In a small bowl, let the blueberries macerate with the lemon juice and the sugar. Alternatively, like I did, cook them in a pan for a few minutes until the juices are released and then let rest.
Fluff the dry ingredients, together with the orange zest.
Beat the egg whites with 1 table spoon of Muscovado sugar.
Separately, beat the yolks with the second table spoon. Pour the buttermilk in the yolk mix and beat until bubbly. Finally, pour the liquid in the dry ingredients and stir with a wooden spoon.
Add half of the whites, fold gently. Add the ricotta and lemon juice. Fold in the rest of the whites.
Cook in a pan with coconut oil or butter, like you do with normal pancakes. You’ll see the batter is slightly thick, which really helped me keeping it together (you know I’m a bit messy).
Plate your pancakes, dust with icing sugar and top with blueberries.
Enjoy, preferably outdoors on a sunny day.