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| American Blueberry Pancakes |
- 250g ricotta cheese
- 175ml/6floz milk
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 100g/4oz plain flour
- 1 teaspoon baking powder
- 4 tablespoons caster sugar
- 150g fresh blueberries, washed and patted dry
- Butter for cooking
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| Method |
- Put the ricotta, milk and egg yolks in a large bowl and beat well together.
- Sift the flour and baking powder into the mixture, add the sugar and mix to a smooth batter.
- Whisk the egg whites until stiff and fold into the mixture. Carefully fold in the blueberries.
- Heat your griddle for about 5 minutes on medium heat.
- Melt a little butter on the griddle and drop spoonfuls of the mixture onto the griddle allowing plenty of space between each pancake.
- Cook for about 1 minute each side until the pancakes are golden and fluffy. Add more butter as necessary to continue cooking.
- Serve with maple syrup, ice-cream, cream or yoghurt.
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