Ricotta Pancakes with Blueberries and Lemon

Ingredients

• 1 x lemon
• 125 g ricotta
• 150 g milk
• 2 x eggs
• 2 tbsp sugar
• 150 g plain white flour
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 1 tsp baking soda
• 1 pinch salt

Method

1. Rinse and finely grate the zest from half the lemon. Whisk together ricotta cheese, milk, eggs and lemon zest. Stir in sugar, flour, baking powder, vanilla sugar, baking soda and salt and mix well. Let the batter rest for 10 min.
2. Heat a frying pan to medium heat. Add a good dollop of butter. Spoon 1 tablespoon of batter for each pancake on to your skillet. Sprinkle over some blueberries and press the berries down a little into the batter. Fry for 2-3 minutes on each side until the pancakes are fluffy and golden brown!