Lemon Ricotta Pancakes with Blueberries
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Whisked whites are the difference between a fluffy ricotta pancake and a flat one. It is an extra bowl and worth it.
Ricotta is 11 g of fat per 100 g, and it and the yolks are most of the 26 g here. Quark in its place drops the fat and makes a denser, tangier pancake.

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