Ricotta Blues with Strawberries
Makes
2
servings
Ricotta cheese pancakes are a great brunch option especially topped with sliced new crop strawberries.
Meal Type
Breakfast
Diet Type
Vegetarian
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
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
1
Combine the flour, salt and baking powder in a small bowl.
2
In another larger bowl combine the egg yolk, ricotta cheese, sugar, vanilla, milk and melted butter.
3
Beat the egg white to form stiff peaks.
4
Pour the wet into the dry and stir just until mixed.
5
Fold in the blueberries, then the egg whites.
6
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.
7
Serve with fresh slightly mashed strawberries and a dollop of your favorite yogurt.