Fluffy American Blueberry Cheesecake Pancakes

Ingredients:

Pancakes:

• 150g self-raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar (caster or granulated)
• 150ml milk
• 1 egg, beaten
• 3 tbsp ricotta

Blueberry Compote:

• 150g blueberries
• 75g caster sugar
• 1/2 lemon, juiced

Marscapone Cream:

• 50ml double cream
• 3 tbsp marscapone

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Instructions:

Blueberry Compote:

1. In a frying pan, combine the blueberries, caster sugar, and lemon juice.
2. Cook over medium heat until the blueberries burst and the mixture thickens into a syrup.
3. Set the compote aside to cool.

Pancakes:

1. In a mixing bowl, combine the self-raising flour, baking powder, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
2. Make a well in the center of the dry ingredients and add the beaten egg, ricotta, and half of the milk.
3. Gradually whisk the wet and dry ingredients together, starting from the center and working your way outwards to prevent lumps.
4. Slowly add the remaining milk until you have a smooth batter. If the batter is too thick, add a little more milk to adjust the consistency.
5. Heat a non-stick frying pan or griddle over medium heat. Lightly grease with oil or butter if desired.
6. Once the pan is hot, ladle a portion of the batter into the pan, spreading it into a circular shape if needed.
7. Cook for about 2-3 minutes, until bubbles form on the surface of the pancake.
8. Flip the pancake using a spatula and cook for another 1-2 minutes, until golden brown on the other side.
9. Remove the cooked pancake from the pan and keep it warm in a preheated oven (200°F or 100°C) while you cook the remaining pancakes.
10. Repeat with the remaining batter, adding more oil or butter to the pan as needed.

Marscapone Cream:

1. In a small bowl, whisk the double cream and marscapone until smooth and creamy.

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To Serve:

• Stack the pancakes on plates, top with blueberry compote, and add a dollop of marscapone cream. Enjoy!