Supersize Me! Ricotta and corn hotcakes with burnt spring onion butter

Fluffy pancakes for all!

I’ve never understood the concept of brunch. Who is waiting that long to eat in the morning? And what’s happening to lunch?!

Pancakes tend to fall into the late breakfast category, and I agree that they’re more likely a leisurely weekend option. Timings aside, these ricotta-plumped versions are everything we need right now: soft as fleece, light as a single snowflake and a little bit of a treat. They’re also very easy.

‘Burning’ the spring onions just means lightly charring them in a pan and blending them with butter. Introducing a little bitterness from the charring process brings another dimension to the dish, and the leftover butter can be stored in the freezer to use for cooking eggs, melting over roasted/grilled vegetables/meat, or just spreading onto hot toast. Ooh, and soldiers!