Wild Blueberry & Ricotta Pancakes

150 g wild blueberries
50 g sugar
40 g butter
Extra wild blueberries to garnish
2 eggs, separated
150 g ricotta
150 milk
110 g plain flour
1/2 tsp baking powder
1 ts of finely grated orange zest

Instructions

1. Place the eggs yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well.
3. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
4. Add one third of the wild blueberries to the batter and stir in.
5. Place the remaining wild blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
6. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
7. Serve by placing three pancakes on top of each other and drizzle some of the wild blueberry compote over the pancakes and plate.
8. Finally, put a scoop of crème fraiche on the pile of pancakes. Garnish with a few fresh wild blueberries.