Blueberry Ricotta Pancakes

Recipe from Simply Delicious Blog

The measurements in the recipe are as I found them on the Simply Delicious Blog.  After I make these, I will try to convert the measurements to what I typically use.


Ingredients: (Yields about 12)
150g (5.29 oz) flour
5ml (0.17 fluid oz) baking powder
pinch of salt
2 tbsp caster sugar
1 egg: Recipe used extra-large free-range egg
125ml (4.23 fluid oz) milk
50ml (1.69 fluid oz) butter, melted
100g (3.53 oz) ricotta
fresh blueberries plus extra for serving
syrup


Directions:
Sift together the flour, baking powder, salt and sugar.  Combine the egg, milk, butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the wet ingredients until you have a smooth batter. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to uncooked side of each pancake before flipping over. Remove the pancakes and keep warm in a low oven until ready to serve. Serve with syrup and fresh blueberries. (I typically use Sugar-free Maple)