Breakfast is the most important meal of the day, so why not start it serving a fabulous blueberry ricotta pancakes and a latte?
These pancakes are easy, fluffy, moist and with lots of topping options!
Sky is the limit!
- Plain flour – 125g
- Ricotta – 125g
- Milk – 200 ml
- Eggs – 2
- Sugar – 1 tbsp (you can pass over it)
- Salt – a pinch
- Blueberry – 100g
- Baking powder – 1 tsp
In a large bowl mix the dry ingredients: flour + baking powder + salt + sugar (optional). Add in the egg yolks, and mix’em well. Add the milk – gradually – and gently whisk everything together until well combined.
Whisk the egg whites until they form floppy peaks. Gently stir the egg whites into the batter mixture. Now would be a good time to add the blueberries – you can skip this step and add them when served.
Now cook them like normal pancakes on a frying pan, until golden on both sides. Serve them with your favourite topping.
Foto: Ionela Stoica