Summer is bursting with berries and I really enjoy using them for different breakfast dishes like in the delicious, light and soft Ricotta Blueberry cake. Blueberries are always great in pancakes and absolutely wonderful with blueberries that are always made with ricotta.
Source: Home Cooking Adventure
Ingredient
Makes about 8 pancakes
2 eggs
2 tablespoons (30g) sugar
1 cup (240g) ricotta cheese
1/2 cup (120g) buttermilk
1 teaspoon (5g) vanilla extract
1 cup (125g) all-purpose flour
1/2 teaspoon (3g) salt
1 1/2 teaspoons (6g) baking powder
Passion from lemons
Fresh blueberries
Maple Syrup / Honey to serve
1. Separate egg whites and yolks. Beat egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract together. Add the flour, baking powder, lemon zest and salt and beat until there are no lumps left.
2. Beat egg whites until soft peaks form. Gently fold the whipped whites into the pancake mix.
3. Lightly heat a non-stick pan over medium heat. Add about ΒΌ cup of pancake batter and spread evenly to form a 4-inch (10 cm) pancake.
4. Add blueberries on top and cook for about 2-3 minutes on each side until golden brown.
5. Garnish with fresh blueberries and top with maple syrup or honey.
