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    Blueberry Ricotta Pancakes

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    Blueberry Ricotta Pancakes

    Serves: 4

    Ingredients

    • 4 medium eggs
    • 100g ricotta
    • 75g plain flour
    • 1tbsp sugar
    • ¼ tsp salt
    • 100g blueberries
    • 1 knob butter

    Method

    1. Separate 4 medium eggs. Lightly beat the yolks, then add 100g Ricotta, 75g plain flour, 1 tbsp sugar and 1/4 tsp salt. Beat until smooth then set aside.
    2. Beat the egg whites until stiff. Fold the Ricotta mixture and 100g blueberries into the egg whites.
    3. Melt a knob of butter in a frying pan over a medium heat. Spoon 4 heaped tbsp batter into the pan to make 4 pancakes. Cook until puffed, flip, then cook the other side until golden. Keep these warm while you wipe the pan with kitchen paper and repeat with the remaining batter. Serve hot with butter and maple syrup, or whipped Ricotta and blueberries.

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