Blueberry and ricotta pancakes

To make the Crema Chantilly, place the thickened cream in a bowl. Add the sifted icing sugar (confectioners’ sugar), instant skim milk powder, and vanilla bean seeds (or vanilla bean paste). The skim milk powder is used to stabilize the whipped cream. Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.

To make the Blueberry and ricotta pancake batter, use an electric mixer or hand beater to beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the castor sugar, one tablespoon at a time, beating well after each addition. Add the 00 flour and baking powder, one tablespoon at a time and beat until combined. Pour in the milk in a slow stream while beating until well combined. Use a spatula to gently fold in the lemon zest, ricotta and blueberries until well combined.

Heat 1 tablespoon of the butter (or maragine) in a large frying pan over medium heat until melted. Place 2 separated ladlefuls of the Blueberry and ricotta pancake batter into the frying pan to form 2 round discs. Cook for 1.5 minutes or until bubbles have risen to the surface and the bottom is golden. Turn the pancakes using a spatula and cook for a further 1 – 1.5 minutes or until just cooked. Transfer the pancakes to a serving plate. Repeat, using the remaining butter for greasing and pancake batter.

Divide the Crema Chantilly among serving plates.

To serve, top the Blueberry and ricotta pancakes with Crema Chantilly and extra blueberries. Drizzle maple syrup over and serve immediately – buon appetito.