Blueberry and ricotta crumpets

Francois Oberholster
Prep Time: 20 minutes
Servings: 12
Cooking Time: 5 minutes
  • 2 - eggs, separated
  • 30ml - sugar
  • 200g - ricotta
  • 125ml - milk
  • - zest of 1 lemon
  • 5 - basil and 5 mint leaves, shredded, chopped or torn
  • 90g - (160ml) self-raising flour, sifted
  • 250ml - blueberries (you can also use blackberries)
  • - olive oil for shallow-frying
  • - honey, to serve
Garnish with extra berries and herbs and serve with honey.

1 Whisk the egg whites and sugar in a mixing bowl until stiff peaks form; set aside. Using a fork, crumble the ricotta in a separate bowl; add the milk, egg yolks, lemon zest and herbs. Whisk until blended. Fold in the egg whites, flour and blueberries until just combined.

2 Heat a little olive oil in a frying pan over moderate heat until just hot and fry spoonfuls of the batter gently until golden brown on both sides. Make sure the inside is cooked through before the outside browns too much.

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