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Gordon Ramsay Blueberry Ricotta Pancakes Recipe

Gordon Ramsay Blueberry Ricotta Pancakes Recipe

My Gordon Ramsay-style blueberry ricotta pancakes recipe — whisked egg whites folded through for height, and creamy ricotta for tenderness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 Pancakes
Course: Breakfast
Cuisine: American, British
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 250 g ricotta
  • 3 large eggs separated
  • 100 ml whole milk
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 100 g plain flour
  • 2 tsp baking powder
  • 2 tbsp caster sugar
  • Pinch of salt
  • 150 g fresh blueberries
  • Butter for cooking
  • Maple syrup to serve

Method
 

  1. Whisk ricotta, yolks, milk, vanilla and lemon zest.
  2. Fold in flour, baking powder, sugar and salt until just combined.
  3. Whisk egg whites to soft peaks.
  4. Fold whites into the batter in stages.
  5. Heat a buttered pan over medium heat.
  6. Spoon in batter, scatter with blueberries, cook 2–3 minutes.
  7. Flip, cook 2 minutes more.
  8. Serve warm with maple syrup.

Notes

Whisk and fold in the egg whites for the lightest texture.
Cook over medium heat so the centres cook through.
Scatter blueberries onto the batter in the pan to avoid purple batter.
Freeze well for up to 2 months.