- 250g blueberries
- 130 g wheat flour
- 50 g sugar
- 60 g Ricotta
- 2 large eggs, seperated
- 120 ml milk
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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20 min – 4 servings
- Preheat oven to 120°C
- Mix the flour, sugar, baking powder and salt in a bowl
- Put the Ricotta, egg yolks, milk, lemon zest and vanilla in another bowl
- Pour the flour mixture into the egg mixture and combine together
- Beat the egg whites with a mixer until soft peaks form
- Gently fold the beaten egg whites into the pancake mixture
- Heat a heavy bottomed pan over a medium heat
- Add approx. 60 grams of batter to the pan
- Carefully place 10 blueberries on each pancake and cook for 3 minutes
- Flip the pancake and cook the other side for 2 – 3 minutes until fluffy and golden brown
- Keep the pancakes warm in the oven
- Garnish with additional blueberries and eat them all!