Fluffy Ricotta Pancakes with Blueberries
Extra fluffy pancakes thanks to ricotta, served with fresh blueberries.
- 25 min
- 647 kcal / serving
- easy
- vegetarian
- Protein
- 24 g
- Fat
- 23 g
- Carbs
- 83.8 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g flour
- 150 g ricotta
- 2 eggs
- 100 ml milk
- 1 tsp baking powder
- 1 tbsp sugar
- 1 pinch salt
- 150 g blueberries
- 1 tbsp butter for frying
- 2 tbsp maple syrup for serving
Method
- Separate the eggs. Whisk yolks with ricotta, milk and sugar until smooth.
- Mix flour, baking powder and salt in a separate bowl and add to the ricotta mixture. Stir gently – lumps are fine.
- Beat egg whites until stiff peaks form and gently fold into the batter so the pancakes stay extra fluffy.
- Heat a pan over low to medium heat and melt a little butter.
- Add about 2 tbsp batter per pancake to the pan. Place a few blueberries on the raw batter.
- Cook for 2–3 minutes until bubbles form, then carefully flip and cook for another 2 minutes until golden.
- Serve pancakes stacked, topped with remaining blueberries and maple syrup.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free