These buttermilk pancakes are great with any berries, but also nice with ripe stone fruit.
They are yummy with a whipped maple syrup butter on them, or even just plain maple syrup poured straight over.RECIPE: Neil Perry's Pancake Stack
Serves 4-6150g plain flour
2 tbsp caster sugar
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 free-range eggs
125g fresh ricotta cheese
160g unsalted butter, melted and cooled
yoghurt and fresh berries, to serve
Sift the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Break the eggs into another bowl and lightly beat with a fork. Add the buttermilk and ricotta to the eggs and beat well. Add the buttermilk mixture to the flour mixture and stir to combine, then stir in half the melted butter. Heat a large, heavy- based frying pan over medium heat and add a little of the remaining butter to the pan.
Make two or three pancakes at a time by pouring batter into the pan, leaving space between each one, so they don't join. Cook until bubbles form and the bottoms are golden - about 2 minutes. Turn the pancakes and continue cooking for another 2 minutes, or until they are cooked through. Repeat the process, adding a little more butter to the pan each time, and keeping the pancakes warm in the oven on low while you cook the remainder. Serve immediately with yoghurt and some beautiful fresh berries.Recipe from Easy Weekends: Food by Neil Perry.