Pancakes with Ricotta Cheese & Fresh Blueberries

These pancakes are fluffy and the cheese and blueberry combination is delicious!

Look for the small wild blueberries available in the summer.

Ingredients

1 1/3 cups ricotta 

3/4 cup (6 oz.) milk

4 eggs, separated

1 cup plain flour (all-purpose)

1 tsp baking powder 

a pinch of salt 

1 1/2 oz butter (50g)

To serve: 

sliced bananas or fruit

icing sugar for dusting

Method

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 

Sift the flour, baking powder and salt in a bowl.  Add to the ricotta mixture and mix until just combined. 

Place egg whites in a clean dry bowl and beat until soft peaks form.  Fold egg whites 

through batter in two batches, with a large metal spoon. 

Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of the batter per pancake into the pan (don't cook more than 3 per batch).  Cook over low to medium heat for 2 minutes, or until pancakes have golden undersides.  Turn and cook on other side until golden and cooked through.  Transfer to plate.

Sift a few tablespoons of icing sugar on top. 

Serve with Canadian Maple Syrup! 

Serves 6-8.