Ricotta almond pancakes with blueberries and yoghurt

1.Beat eggs, then beat in ground almonds, sugar, baking powder and milk. Fold in ricotta and cup blueberries. Let mixture rest for 10 minutes.

2.Heat 1 teaspoon butter in a medium frypan and cook pancakes in batches, adding batter with a ladle. Use about 30ml batter at a time, including several blueberries in each ladleful. Spread the batter to make a pancake about 10cm in diameter. Cook until the top starts to bubble, for about 3 minutes. Gently lift the pancake with a fish slice and flip. Cook other side for another minute, then turn out carefully into a dish. Keep pancakes warm while you cook the rest.

3.Once pancakes are cooked and warming, make sauce by combining all ingredients and heating gently, until heated through and runny. Serve three pancakes to a plate. Drizzle over the Honey Almond Butter Sauce, scatter over the remaining blueberries, then top with a dollop of thick yoghurt.