Luscious Blueberry Pancakes

Sweet enough to eat without syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat.

Directions

• 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!