Ricotta Pancakes with Blueberries

Nothing says “It’s the weekend!” better than a stack of pancakes. These started off healthy-ish.. then I realised there’s no point and continued to drown them with butterscotch (I’ll have a recipe up for spiced butterscotch soon!).

You will need:

• 2 tbs butter
• 1/2 cup fresh blueberries
• 2tbs of shredded coconut
• 2 Cups of plain flour
• 2 tsp of baking soda
• 1 tbs castor sugar
• 1/2 teaspoon Salt
• 2 eggs Separated
• 2 Cups Milk
• 1/2 cup of ricotta cheese
• Maple syrup (or in my case butterscotch sauce)

1. Sift the flour and baking soda into a bowl then add the sugar and salt.
2. Beat the egg whites in another bowl with a hand beater until stiff peaks form.
3. Next beat the egg yolks, milk, and ricotta together in a large bowl until they are blended well.
4. Add the dry ingredients and mix together gently.
5. Stir the egg whites into the batter half at a time.
6. Heat a large nonstick skillet over medium heat. Grease with butter.
7. Pour a ladle full of batter per pancake onto the pan when it is hot. Cook until air bubbles form on the surface, and then flip the pancakes over using a large flat spatula. Cook on the other side for 2 minutes, or until golden brown. Remove and put aside on a plate, then repeat with the rest of the batter.
8. Serve with any fresh fruit, mascarpone and drizzle with maple syrup.