Blueberry and Ricotta Pancakes - KitchenAid

• 1 cup self raising flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3/4 cup caster sugar

• 3/4 cup buttermilk

• 2 eggs, separated

• 3/4 cup fresh ricotta

• 125g blueberries

• Butter for cooking

Serve:

• Extra fresh blueberries

• Dollop of Greek yogurt

• Maple syrup

1. Combine all of the dry ingredients, buttermilk and the egg yokes into a KitchenAid stand mixer bowl. Attach the beater attachment and mix on medium speed until well combined. Turn off the mixer and stir through the ricotta.

2. In a small bowl whisk the egg whites until lightly fluffy. Add to the main batter mixture and fold through.

3. Heat up a heavy base fry pan on low heat. Add a small amount of butter, swirl it around the pan until it's melted. Add a large scoop of batter, and add 4-5 fresh blueberries, lightly push them in to the pancake while it’s cooking.

4. Once bubbles appear gently flip the pancake over and cook the other side until lightly golden. Keep the cooked pancakes covered to keep warm while the remainder of the pancake batter is cooked.

5. Serve a few pancakes stacked up with a dollop of Greek yogurt, fresh blueberries and a good drizzle of maple syrup is poured over the top.