Lemon ricotta pancakes with blueberries

Ingredients

For 1 serving

• Part-skim ricotta100 g
• Eggs1
• Whole wheat flour35 g
• Baking powder2 g
• Lemon zest1 teaspoon
• Skim milk30 ml
• Blueberries70 g
• Honey1 teaspoon
• Sunflower oil1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Rinse the blueberries and pat them dry on kitchen paper.
2. In a bowl, whisk the ricotta with the egg, skimmed milk and lemon zest until creamy.
3. Add the wholemeal flour and baking powder and stir just until no dry flour is left.
4. Heat a non-stick frying pan over a medium-low heat, grease it with a little sunflower oil spread with kitchen paper and drop in a spoonful of batter for each pancake.
5. Cook for 2–3 minutes, until the underside is golden and the edges look dry, then flip and cook for another 2 minutes, until puffed and firm in the centre; carry on with the remaining batter.
6. Serve the pancakes hot with the blueberries and a drizzle of honey.