blueberry, lemon and thyme pancakes

Pancakes are a real treat for breakfast, yet they’re so easy to knock up in the morning. These include ricotta, which is a great dairy product to use when you are on a diet: it’s low in fat but still rich and creamy. Lemon thyme brings the fresh flavours together.

Tom Kerridge

Calories: 300 per serving

serves 4 people

200g plain flour
1 tsp cream of tartar
1 tsp bicarbonate of soda
2-3 tsp granulated sweetener
1 tsp lemon thyme leaves, chopped
Finely grated zest of 1 lemon
175ml semi-skimmed milk
1 large free-range egg
50g ricotta
200g blueberries
Sunflower oil spray
2 tbsp agave

Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.

In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half the blueberries.

Heat a non-stick frying pan over a medium heat and add a few sprays of oil. Spoon three dollops of batter into the pan to form three pancakes. Cook for 3 minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes. Serve three per person, scattered with the remaining blueberries and drizzled with agave.

Either serve a whole batch for 4 people or keep half the batter in the fridge for the next morning.

The Sunday Times, December 31 2017