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Blueberry and Ricotta Pancakes Recipe


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     Blueberry and Ricotta Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   8

1 cup all purpose flour
1 Tbsp sugar
1 tsp baking powder
Pinch of salt
2 eggs, separated
1/2 cup milk
1/2 cup ricotta cheese
2/3 cup blueberries
Oil and butter
Greek yogurt and honey

Sift flour, sugar, baking powder and salt in a large bowl. Make a well in the middle and add egg yolks. Gradually add milk and whisk slowly, bringing flour mixture in from edges until combined. Fold in ricotta, then blueberries.
In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into batter to lighten, fold in remaining.
Heat nonstick skillet over medium heat. Add a dash of oil and small chunk of butter. When melted, working in batches, add batter in 1/4 cupfuls. Shape. Cook, turning once, until golden and fluffy, about 5 minutes per side. Keep warm in low oven. Serve with yogurt, honey and blueberries.

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