Blueberry and Ricotta Pancakes

pancakes-36721Breakfast 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!

Serves 2
You’ll need:

  • 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
  • Oil
  • Butter


  • Fruits
  • Honey
  • Buttermilk
  • Nutella 


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. 

Ricotta pancakes


Ricotta pancakes

Foto: Ionela Stoica


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