Ricotta and buttermilk pancakes with blueberry and orange butter

Method

1. For the blueberry and orange butter, put the blueberries, sugar and orange juice in a small pan and heat gently until the sugar has dissolved. Increase the heat for 1 minute until the berries just burst. Add the butter, orange zest and lemon juice, take off the heat and stir gently until the butter melts and everything mixes, don’t crush the berries. Pour into a small bowl, or small pots/ramekins and chill for a few hours.
2. For the pancakes, sift the flour, baking powder, sugar and a pinch of salt into a mixing bowl. Separate the eggs, putting the whites into a large clean mixing bowl. Make a well in the middle of the dry ingredients and add the egg yolks, ricotta, buttermilk, milk and a third of the melted butter. Whisk to a smooth batter. Whisk the egg whites into soft peaks, then gently fold them into the batter.
3. Put a large non-stick frying pan over a medium heat and brush with melted butter. Add 3-4 spoonfuls of the batter, spaced apart, and cook for 2 minutes until bubbles appear and the pancakes are golden-brown underneath. Turn over and cook for 1-2 minutes more. Cook and serve in batches, brushing the pan with butter as you go. (Or put them on a plate, cover with a clean tea towel and keep in a low oven while you cook the rest.) Pile pancakes onto warm plates and top with a spoonful of the blueberry and orange butter.