These are certainly good enough to eat at any time of the day. If you beat the ricotta with a fork first, it will loosen up and be easier to fold into the batter. And remember, when whisking egg whites, make sure your bowl and whisk are spotlessly clean. Any grease will keep the whites from fluffing up.
- Yield: 8 Servings
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 Tbsp sugar
- 2 eggs, separated
- ½ cup whole milk
- ½ cup ricotta cheese
- ⅔ cup fresh blueberries, plus extra to serve
- Oil and butter
- Greek yogurt and runny honey, to serve
- Sift the flour, baking powder, salt, and sugar into a large bowl and mix together. Make a well in the middle and add the egg yolks. Gradually add the milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta, then the blueberries.
- In a separate bowl, whisk the egg whites until they almost reach soft peaks. Fold a spoonful of the egg whites into the pancake mix to loosen it slightly, then fold in the rest.
- Heat a wide, nonstick frying pan over medium heat. Add a dash of oil and a small chunk of butter. Once the butter has melted, cook the pancakes in batches, using ¼ cup of batter per pancake. Shape them into round discs in the pan. Cook for about 5 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.
- To serve, divide among serving plates and top with a dollop of Greek yogurt, a sprinkling of fresh blueberries, and a drizzle of honey.