Blueberry Short Stack

What do you do when you have left-over ricotta cheese in the fridge? Think about what baking you can do with it, naturally. I didn’t have enough for a lovely lemon ricotta cake, or the time for these marvellous ricotta muffins. Help!

So, how about a short stack of ricotta and blueberry pancakes? Yes please! Perfect for breakfast, or pudding, or a late afternoon post-cycling snack. Or whenever really. Yum!

Blueberry Ricotta Pancakes
makes 6 cakes

Ingredients
2 eggs
150g ricotta
100ml milk
125g plain flour
1/2 tsp baking powder
pinch of salt
100g blueberries
butter

Method
1. Separate the yolks from the whites of the eggs. Mix the yolks with the ricotta and the milk well.

2. Sieve the flour and add to the ricotta mix along with the baking powder and salt.

3. Whisk the egg whites until they have soft peaks. Fold the whites in with the rest of your pancake mix.

4. Heat a frying pan until hot, and brush sparsely with butter. Spoon around 2-3 tablespoons of batter into the pan per pancakes. Sprinkle as many or as few blueberries on top of your pancake as you like and push into the batter

5. Cook on each side until golden brown, around 1-2 minutes per side. You’ll know when the first side is done when the “raw” side shows bubbles.

6. Serve with more blueberries, syrup, honey, sugar, fruit salad, bacon, anything else, or any combination of the above! Or, eat as they are. They’re pretty good.