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LIZ PEAK
Airy ricotta pancakes with blueberries
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Ingredients
Directions
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Mix in a bowl the flour, the baking powder and the sugar with a pinch of salt.
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Mix the ricotta, milk and egg yolk in a different bowl. Stir the flour mixture through the ricotta mix and make a smooth batter.
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Beat the egg whites by hand or a mixer. Gently fold the whipped egg whites through the batter. Then stir in half of the blueberries.
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Heat a frying pan, add a knob of butter and scoop some batter into the pan. They are 'pancakes', so they have to be small, thick pancakes. Fry them around golden brown in about 3-4 minutes.
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Serve the pancakes with the extra ricotta, the remaining blueberries and syrup or honey.
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Nutrition
195Calories
Sodium0% DV0g
Fat12% DV8g
Protein14% DV7g
Carbs7% DV22g
Fiber0% DV0g
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