Airy ricotta pancakes with blueberries

Name: airy ricotta pancakes with blueberries
Total time: 40 min
Yield: 4
Ingredients: 125 gram flour; 0.5 bag baking powder; 2 tablespoon cane sugar; 250 gram ricotta; ricotta; 200 milliliters milk; 2 egg; 150 gram blueberry; 25 gram butter; syrup; honey

Ingredients

125 gram flour
0.5 bag baking powder
2 tablespoon cane sugar
250 gram ricotta
Ricotta
200 milliliters milk

2 egg
150 gram blueberry
25 gram butter
Syrup
Honey

Directions

Mix in a bowl the flour, the baking powder and the sugar with a pinch of salt.
Mix the ricotta, milk and egg yolk in a different bowl. Stir the flour mixture through the ricotta mix and make a smooth batter.
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.
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.
Serve the pancakes with the extra ricotta, the remaining blueberries and syrup or honey.