Ricotta Blues with Strawberries

2

Ricotta cheese pancakes are a great brunch option especially topped with sliced new crop strawberries.

Meal Type
Breakfast
Diet Type
Vegetarian

Combine the flour, salt and baking powder in a small bowl.

In another larger bowl combine the egg yolk, ricotta cheese, sugar, vanilla, milk and melted butter.

Beat the egg white to form stiff peaks.

Pour the wet into the dry and stir just until mixed.

Fold in the blueberries, then the egg whites.

Lightly butter a pre-warmed griddle.  Use a ¼ cup measure to add batter for each pancake.  When bubbles begin to form, turn the pancake over and cook until golden.

Serve with fresh slightly mashed strawberries and a dollop of your favorite yogurt.

Ingredients
1 ½ cup whole grain spelt flour
1 teaspoon sea salt
2 teaspoons baking powder
2 eggs separated
½ cup ricotta cheese
2 teaspoons cane sugar
1 teaspoon vanilla
1 ½ cup milk
2 tablespoons butter melted
1 cup fresh blueberries
Yogurt