For me breakfast is the most important meal of the day and plays a big part in my eating regime.  This week, however, because a week of cold weather was impending and because in the UK, and especially here at Leathams we had pancakes on the mind, I decided I needed a change!  Any excuse is a good excuse to cook up a breakfast sensation to beat the humble bowl of milk soaked shredded cereal!

Whilst in the development kitchen on Tuesday morning, I took the opportunity to use some of the liquid egg yolk that was left over from a recent presentation and prepared a delicious ricotta pancake with blueberries and manuka honey. It was a great tasting way to boost the mood on a cold Tuesday morning and start the day on a different tone.  Once that pancake aroma crept into the office, I had a queue of hungry, salivating Leathams employees at the door, eager to get a piece of the pancake action too!

Happy Tuesday!

 Pancake Day Breakfast Special (Ricotta cheese and blueberries)

Chefs Brigade

  1. In a large mixing bowl add 250g fresh ricotta with 50g of CHEFS BRIGADE® liquid egg yolk and 3 tablespoons of brown sugar.
  2. Add a tablespoon of lemon zest and 1 tablespoon melted butter.
  3.  Finally, add 55g of whole wheat flour (stone ground) and egg whites, work the ingredients with a fork.
  4.  Lightly grease a frying pan and cook 1/2 tablespoons of mixture, 2 minutes per side.
  5.  For the cranberry sauce cook 100g of fresh blueberries with 1 tablespoon manuka honey and 2 tablespoons of water for 5-8 minutes or until set and slightly syrupy.
  6.  Strain and serve, along with a handful of fresh blueberries with the pancakes.
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