Blueberry and ricotta pancakes - recipe

Ingredients

Recipe , Blueberry , Ricotta , Pancakes

1
Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre. Add the egg yolks then slowly add the milk, whisking until a smooth batter is made.

For this step you'll need:
- 125g Plain white flour
- pinch Salt
- 1tsp Baking powder
- 2 Egg(s) (free range) separated
- 100ml Milk (whole)
2
Add the ricotta and blueberries and carefully fold in.

For this step you'll need:
- 125g Ricotta
- 100g Blueberries
3

In another bowl whisk the egg whites until they just reach soft peaks then slowly incorporate into the batter, folding in gently.
4
Lightly grease a frying pan with oil and heat on a medium heat, then scoop a heaped tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden and fluffy. The pancakes will start to puff up as they cook.

For this step you'll need:
- Vegetable oil drizzle for frying

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