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Ricotta Pancakes with Blueberry Sauce

Ingredients: 2 tablespoons melted butter 3 large seperated egg(s) 1 lemon - juice 1 lemon - grated rind 6 rounded tablespoons caster sugar Directions: First make the sauce. Put the blueberries into a small stainless-steel saucepan, add 2 rounded tablespoons of the sugar and the lemon juice and place over a low to moderated heat until the berries have burst and there is much juice. Turen up the heat and leave to boil down to a thickish sauce. Remove and cover with a plate to keep the sauce warm whilst you make the pancakes. In a large bowl, mix the ricotta, 4 tablespoons of caster sugar and egg yolks. Stir the lemon zest gently in with the melted butter. Sift in the flour and carefully fold in. In another large bowl, beat the egg whites till stiff and then fold them lightly into the ricotta mixture, trying not to knock the air out. Warm a nonstick frying pan over a moderate heat, add a heaped tablespoon of mixture and gently flatten (in a large pan you can do two or three at a time, but you will need to leave them room to spread). Let them cook for 1 - 2 minutes until they have risen somewhat and the underside has coloured appetisingly. Then, using a palette knife, flip them over to cook the other side for another couple of minutes. Serve immediately with the sauce. TIPS I find it much easier to have two pans on the go and tip from one to the other. To keep pancakes warm whilst finisihing the batch, put a plate over a pan of just boiling water and use this to store your pancakes until you are ready. Comments: Super-light pancakes! You could substitute other fruit and adjust sweetness to taste.
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