Blueberries and Ricotta Pancakes
Today I woke up and felt like having pancakes! Normally, on a weekend I would make banana pancakes or Belgian waffles, but I remembered having some ricotta cheese in my fridge and an easy recipe for ricotta pancakes I saved on Pinterest. It was a perfect excuse to try them out and oh, boy, I am glad I did. They came out so delicious and fluffy with mouthwatering blueberries bursting in the mouth that I had to share the recipe. 
INGREDIENTS
- 225 gr plain flour
- 185 gr ricotta cheese
- 2 eggs
- 1 tbsp caster sugar
- 1 tsp baking powder
- pinch of salt
- 375 ml buttermilk (you can also use kefir or thinned down Greek yoghurt)
- 1 tbsp coconut oil
- Handful of blueberries
*Serves 4 people
METHOD
In a big bowl mix all dry ingredients: flour, baking powder and salt.
Next step is to add butter milk mix to flour mix and blend them until smooth and there are no lumps.
Next, whisk egg whites until they are white and fluffy.
Fold them carefully into the pancake mix and blend. Throw in blueberries and mix carefully so that berries don’t get mashed up in the batter.
Melt a bit of butter or spray frying pan with vegetable oil. Using ladle, put small portions of batter into the hot pan and fry pancakes until they are golden brown on each side.
Once ready, serve pancakes with different fruits, berries, honey or maple syrup if desired. You can also add a dollop of Greek or fruit yoghurt.
These yummy pancakes just melted in my mouth. And I had plenty left to have tomorrow morning for breakfast to get me going on a busy work day.
Happy cooking! xx
