BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER

I’m not sure there’s anything better than pancakes for a weekend breakfast, unless it’s pancakes that don’t require standing and flipping at the stove. This recipe, inspired by my favourite Curtis Stone ricotta pancakes, will make the most beautifully light, fluffy oven pancake, with a crisp top and edges. If you haven’t got ricotta in the house, a tub of cottage cheese from the corner shop works perfectly as a replacement.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

Step 2

Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

Step 3

Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

Step 4

Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.