Mother’s Day Recipe from chef Matt Tebbutt: Blackberry, ricotta and citrus pancakes

What a treat to have a Mother’s Day recipe from chef Matt Tebbutt, whom I recently met at the presentation of Pub in the park Wimbledon: Blackberry, ricotta and citrus pancakes. A classic breakfast staple that’s very simple to knock together. The addition of the ricotta gives these pancakes a deliciously smooth interior. You can choose whatever soft fruit you fancy, but the combination of blackberries and blackberry liqueur or cassis gives these a luxurious feel. You will need to strain the ricotta the evening before you want to make these pancakes – line a colander with muslin (cheesecloth), place over a large bowl and add the ricotta. Leave it to strain overnight in the fridge.

Serves 4


250g (9oz) blackberries

5 tbsp blackberry liqueur (crème de mûre) or crème de cassis

3 medium free-range eggs, separated

250g (9oz) ricotta, strained overnight

50g (1¾oz) golden caster (superfine) sugar

½ tsp vanilla extract

Zest of 1 orange

Zest of 1 lemon

50g (1¾oz) plain (all-purpose) flour

15g (½oz) butter

2 tbsp vegetable oil


To serve

2 tbsp icing (confectioners’) sugar

2 tbsp chopped blanched hazelnuts

4 tbsp full-fat Greek yoghurt

4 tbsp maple syrup



  1. Put the blackberries and blackberry liqueur or crème de cassis in a bowl and leave to macerate for at least 15 minutes.
  2. Meanwhile, mix the 3 egg yolks with 1 of the egg whites in a separate bowl. Add the strained ricotta, sugar, vanilla and the orange and lemon zests, then gently mix in the flour.
  3. Whisk the two remaining egg whites in a mixing bowl until they form stiff peaks. Gently fold in half the macerated blackberries (set the rest aside) and the egg yolk and ricotta mixture to form a batter with the consistency of thick whipped cream.
  4. To make the pancakes, melt the butter in a large frying pan (skillet), then add the oil. When the butter is foaming, drop the batter in tablespoonfuls into the hot pan, making sure you leave enough space for them to spread. The batter makes enough for 8–10 pancakes.
  5. Fry for 2–3 minutes on each side in the oil and butter, using a spatula to turn them, until golden in colour on both sides. Repeat until the remaining batter is used up, keeping the cooked pancakes warm until you are ready to serve.
  6. Serve the pancakes dusted with the icing (confectioners’) sugar and garnish with the chopped hazelnuts, yoghurt, maple syrup and the remaining macerated blackberries.


Matt Tebbutt will be appearing at Pub in the Park Festival. Tickets and further info available at

The recipe can be found in WEEKEND by Matt Tebbutt (Quadrille) Photography ©Chris Terry

Facebook Comments