Blueberry & Ricotta Pancakes

Blueberry & Ricotta Pancakes

Serves 2
Prep 5 mins
Cook 5 mins

Ingredients 

1 cup ricotta cheese, full fat
1 cup plain four
1 tsp baking powder 2 tbsp caster sugar ¾ cup milk
2 eggs
½ tsp coconut extract (or vanilla if you wish)
Salted butter, for cooking
½ cup fresh blueberries

To serve:
Maple syrup and fresh blueberries

Method
1. Mix all the wet ingredients together in a small bowl.
2. In a large mixing bowl, mix together the dry ingredients. Add the wet mixture to the dry mixture and combine well.
3. In a large non-stick pan, heat butter and let it melt. Add in a ladleful of the pancake mixture and allow to spread in the pan. As this is a thicker mixture, you won't see bubbles on the uncooked side to let you know it's time to flip, so keep an eye on it. Lift the edges of the pancake and if it looks golden on one side, it's time to flip!