Blueberry Pancakes With Maple Butter

• 1 1/2 cups self rising flour
• 1/2 cup castor sugar
• 4 eggs separated
• 1 1/2 cups buttermilk
• 1 tesapoon vanilla essence
• 200 gm ricotta crumbled
• 1/4 cup extra castor sugar
• 1 teaspoon gr cinnamon
• Maple syrup and lemon wedges to serve
• Maple Butter
• 80 gm butter
• 1 - 2 tablespoons maple syrup

1. to make maple butter , plave maple syrup and butter in a bowl and stir to combine. Cover and refrigerate until ready to use.
2. Place flour, sugar, egg yolks, buttermilk and vanillain a bowl and mix to combine.
3. Whisk the egg whites until a soft peak forms.Fold into the flour mixture with the ricotta.
4. Add 1 cup of blueberry
5. Heat a lightly greased large non stick fry pan over a low heat. Cook 2 tablespoons of the mixture in batches for 3 to 4 mins each side or until puffed and golden.
6. Combine extra sugar and cinnamon and sprinkle over pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges.

flour, castor sugar, eggs, buttermilk, vanilla essence, extra castor sugar, cinnamon, maple syrup, maple butter, butter, maple syrup

Taken from www.epicurious.com/recipes/member/views/blueberry-pancakes-with-maple-butter-51545651 (may not work)