Lemon Ricotta Pancakes with Blueberries

Make lemon ricotta pancakes with blueberries, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
100 g Ricotta
2 large (110 g) Egg
40 g Plain flour
Of half a lemon Lemon zest
Half a teaspoon Baking powder
1 tsp, about 4 g Sugar
80 g Blueberries
5 g Butter
Ingredient notes on the recipe page.

METHOD
1. Separate the eggs. Beat the yolks with the ricotta, sugar, zest, flour and baking powder to a thick batter.
2. Whisk the whites to soft peaks and fold them in gently. The batter should look like a mousse.
3. Cook small pancakes in the butter over medium-low heat for two to three minutes a side. They are fragile, so flip once and only once.
4. Serve with the blueberries.

Contains gluten cereals, milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lemon-ricotta-pancakes-blueberries

AI-generated images illustrating the recipe.

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