Wholemeal florenjes with blueberries and ricotta

Name: wholemeal florenjes with blueberries and ricotta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 175 g wholemeal flour; 0,5 tl biscuit and speculaas spices; 350 ml semi skimmed milk; 1 white free range egg; 2 el peanut oil; 250 g ricotta; 150 g fresh blueberries; 0,5 lemon

Responsible lunch of wholegrain flakes with biscuits, ricotta and blueberries.

Ingredients

175 g wholemeal flour
0,5 tl biscuit and speculaas spices
350 ml semi skimmed milk
1 white free range egg

2 el peanut oil
250 g ricotta
150 g fresh blueberries
0,5 lemon

Directions

Mix with a whisk the flour, the chicken spices, milk and the egg.
Take the oil. Heat 1 tsp of oil each time in a frying pan and always spoon a ½ tablespoon of batter into the pan.
Turn the pan around so that the bottom is covered. Fry the flange for 2 min over medium heat until the top is dry and the bottom is golden brown.
Turn over and bake for another 1 min. Repeat with the rest of the batter.
Serve the pancakes with the ricotta and blueberries. Clean the lemon and grate some of the lemon zest.