Ricotta Pancakes with Berry Coulis & Whipped Cream

To make the berry coulis: put the berries in a pan with the sugar and heat gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or food processor and whiz to a puree, then strain through a strainer into a bowl. Let this coulis cool, then stir in the lemon juice.

In a medium-size bowl, mix the cornmeal, flour, sugar, salt, baking powder, and lemon zest. In a small bowl, combine the milk, eggs, ricotta, vanilla, butter, and honey. Stir the milk mixture in the flour mixture just until well blended.

Cook the pancakes until bubbles burst on the top and the bottom is light brown. Turn and cook the other side 1 to 2 minutes, until it is browned.

To serve pancakes: Whip the cream to a ribbon consistency. Very delicately mix in cold berry coulis to create a ripple effect. Put on a top of the pancakes with extra berries.