Blueberry Ricotta Pancakes

These are the ultimate breakfast for 1 - three fluffy pillows of lemony blueberry pancakes with swirls of ricotta! I’m obsessed and I know you will be too! Scale up as needed.

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Blueberry Ricotta Pancakes

Serves: 1

Ingredients

• 90g ricotta
• 50ml milk
• 1 egg, separated
• Zest of 1/2 lemon
• 2 tbsp lemon juice
• 40g plain flour, sifted
• 1/4 tsp baking powder
• Pinch of salt
• Handful of blueberries

Instructions

1. Whisk together the ricotta, milk, egg yolk, lemon zest and juice.
2. In a separate bowl, stir together the flour, baking powder and salt. Add to the ricotta mixture and gently stir in - be careful to not over mix.
3. Fold in the blueberries.
4. In a separate bowl, whisk the egg white with an electric beater until stiff peaks form.
5. Fold the egg white into the pancake batter.
6. Put a frying pan on medium heat and add a generous knob of butter. Add spoonfuls of the batter to the pan (this should make 3 big pancakes) and allow them to cook for 2-3 minutes on each side until golden and set.
7. Serve with maple syrup or if you want an extra kick of blueberry, simmer together a handful of blueberries, a generous drizzle of maple syrup and a squeeze of lemon juice until thick and syrupy - enjoy!