Blueberry and Ricotta Pancakes with Yoghurt and Honey

Ingredients:

• Plain flour 125 g
• Baking powder 1 teaspoon
• Sugar 1 tablespoon
• 2 eggs
• Milk 250 ml
• Creamy ricotta 125 g
• Fresh blueberries 100 g
• Butter 50 g
• Greek yoghurt 100 g
• Runny honey 50 g
• Salt

Cooking Instructions

1. These pancakes are wonderful as a kids’ dish for breakfast and as a school lunch.
2. Start by adding 125 g of plain flour, a teaspoon of baking powder, a pinch of salt, a tablespoon of sugar into the bowl.
3. Then, separate two eggs and add the yolks keeping the whites for later. Beat the yolks into the flour, then, pour in 250 ml of milk to smooth batter.
4. Next, fold in 125 g of creamy ricotta cheese and 100 g of fresh blueberries.
5. Now, whisk your egg whites until soft peaks and fold in gently into the pancake mix.
6. Add olive oil and 50 g of butter into a hot pan and spoon in the mix to form small pancakes. Cook until nicely colored on both sides.
7. To finish, top with Greek yoghurt, fresh blueberries and runny honey. Cook this recipe with a photo!

See: Other Dessert Recipes by Gordon Ramsay