Blueberry ricotta pancakes

Preparation

Separate the eggs.

Method

1. 1 Beat together the ricotta, milk, egg yolks and sugar in a large bowl until smooth.
2. 2 Sift the flour, baking powder and a pinch of salt into the bowl and gently fold together until combined.
3. 3 Stir in two thirds of the berries.
4. 4 In a separate clean, dry bowl, whisk the egg whites until stiff.
5. 5 Fold them carefully into the blueberry mixture.
6. 6 Heat a little oil in a non-stick frying pan. Drop heaped tablespoons of the mixture into the pan and flatten slightly. Cook for 2-3 minutes.
7. 7 Turn the pancakes over and cook for a further 2 minutes.
8. 8 Repeat in batches until you have made 3 pancakes per serving.
9. 9 Serve warm with the remaining blueberries, Greek yogurt and a drizzle of honey.