Blueberry and ricotta pancakes with crème anglaise

Preparation: 20 mins

Difficulty: Medium

Cooking Time: 25 minutes

Serving: 4 (4 pancakes per serve)

Ingredients

Pancake 

• 1 cup of white self-raising flour
• ½ cup of wholemeal flour sifted and excess fiber discarded
• ½ tsp of baking powder
• 1½ tsp of vanilla extract
• 1 tsp of lemon zest
• 2 tbsp of caster sugar
• 1½ cups of a2 Milk^™ Full cream (heat in microwave for 1 min so it’s warm)
• 2 whole eggs
• ¼ cup of melted butter
• 1 cup of deli Ricotta

Extras

• Melted butter for frying
• 1 punnet of fresh blueberries
• 1 punnet of fresh raspberries

Crème anglaise sauce

• ½ cup of a2 Milk^™ Full cream
• ½ cup of liquid cream
• 2 tbsps of caster sugar
• 1 tsp of vanilla extract
• 2 egg yolks

Directions

Pancake

• Mix wet ingredients with dry ingredients until combined well.
• Prepare frying pan at medium to low heat.
• With a brush add melted butter to frying pan and wait until the plate is hot to place pancake mixture in the pan.  (Recommend two pancakes per batch).
• Blueberries may be added to pancakes while frying (approx. 4 blueberries per pancake).
• When the pancake is golden turn it over. Cook for 1 – 1½ minutes on each side.

Crème Anglaise sauce

• Whisk ingredients together until all blended and pour mixture into the saucepan.
• Place saucepan on the stove top on a gentle heat stirring constantly until the sauce starts to thicken.
• Care must be taken as the sauce will spoil if the heat is too high.
• When the sauce is thick enough to cover the back of a spoon remove it from heat.
• Add a teaspoon of cold butter and strain immediately.  The sauce is ready to serve.
• Pour the sauce onto the plate and then add pancakes on top.
• Decorate the side of the plate with fresh raspberries and blueberries.

Notes

• The frying pan should be cleaned after each batch with a paper towel to prevent pancakes being blackened by dark residue butter.
• The ingredients for Crème Anglaise will make approximately 1 cup of sauce.
• More is needed to cover the 16 pancakes for the same recipe.
• Smaller batches are recommended for the sauce unless well experienced in the process.