Buttermilk and blueberry pancakes

1.Sift flour into a bowl. Stir in sugar and make a well in the centre.

2.In a jug, whisk buttermilk, egg and half zest together. Pour into well, mixing to a smooth batter. Cover and set aside 30 minutes.

3.In a medium bowl, beat ricotta, yoghurt and honey together until smooth. Chill until required.

4.Heat a large non-stick frying pan on medium. Spray with a little oil. Working in 2 batches of 4, pour 1/4 cupfuls of mixture in pan. Cook 1-2 minutes, until bubbles appear on surface and underside is golden. Turn and cook a further 1 minute, to cook through. Transfer to a plate, cover and keep warm.

5.Serve pancakes dolloped with ricotta mixture. Top with berries, drizzled honey and remaining zest.