Ingredients
- 250 g Ricotta240 ml milk3 eggs, separated50 g sugargrated and juice of 1 lemon175g flour1 teaspoon baking powderSalt250 g blueberriesIcing sugarmaple syrup
Instructions
1. Mix the ricotta, milk, egg yolks, sugar, grated lemon and its juice in a large bowl. Sift in the flour, add baking powder and a little salt and mix well until a smooth dough is obtained.
2. In a separate bowl, beat the egg whites to a firm beaten egg white. Add the remaining salt and beat until it becomes pointy. Using a spatula, fold the beaten egg whites into the ricotta dough.
3. Heat a pan over medium heat and brush with some oil. For each pancake, add about 1â„3 soup ladle of dough to the pan. Bake at medium heat until bubbles form on the surface and the underside is golden brown. Now turn the pancakes with a spatula. Bake the pancakes until this side also takes on a slight colour, then remove from the pan and put aside on a warm plate. Do the same with the remaining dough. Arrange some blueberries on the pancakes, dust with icing sugar and add some maple syrup to taste.
