Cooked blueberries are something quite special. When they cook, they release a sublime sweetness and their flavour changes completely. This hotcake, once garnished with the cream cheese, tastes a bit like blueberry cheesecake. It will make no difference if you use frozen berries.
What You Need
⅔ cup almond flour
⅓ cup coconut flour
1⅓ cups ricotta
¾ cup milk
1 tsp baking powder
4 eggs, separated
Pinch of salt
180g frozen blueberries
50g butter
200g full-fat cream cheese
Method
1/ Combine flours, ricotta, milk, baking powder, egg yolks and salt in a bowl and blitz with a blender or food processor.
2/ Mix the blueberries through the mixture.
3/ Whisk the egg whites to stiff peaks and fold them into the mixture in two batches.
4/ Warm a pan to medium heat and melt the butter. Fry the hotcakes in batches of three, using roughly two tablespoons of batter per hotcake.
5/ Top each hotcake with cream cheese as it comes off the heat.
SERVES 4. Per 315g serving: 2 842kJ, 55g fat (27g sat), 470mg sodium, 23g carbs, 6g fibre, 10g sugars, 26g protein
If you’re not entertaining, don’t bother eating them off a plate – just grab them straight out of the pan. The hotter they are, the softer the cream cheese gets.
