Lemon Ricotta Pancakes with Blueberries
Ingredients
- 250 g Ricotta
- 240 ml milk
- 3 eggs, separated
- 50 g sugar
- grated and juice of 1 lemon
- 175g flour
- 1 teaspoon baking powder
- Salt
- 250 g blueberries
- Icing sugar
- maple syrup
Instructions
1. Mix the ricotta, milk, egg yolks, sugar, grated lemon and its juice in a large bowl. Sift in the flour, add baking powder and a little salt and mix well until a smooth dough is obtained.
2. In a separate bowl, beat the egg whites to a firm beaten egg white. Add the remaining salt and beat until it becomes pointy. Using a spatula, fold the beaten egg whites into the ricotta dough.
3. Heat a pan over medium heat and brush with some oil. For each pancake, add about 1⁄3 soup ladle of dough to the pan. Bake at medium heat until bubbles form on the surface and the underside is golden brown. Now turn the pancakes with a spatula. Bake the pancakes until this side also takes on a slight colour, then remove from the pan and put aside on a warm plate. Do the same with the remaining dough. Arrange some blueberries on the pancakes, dust with icing sugar and add some maple syrup to taste.