Blueberry and Ricotta Pancakes

It is a tradition in our household to have pancakes on Sunday morning for breakfast. We often alternate between (in my kids' words) thick or thin. Every so often I test the waters and try to offer something a little different, you know, more like a cafe perhaps?

These ones that I did this week were soooo simple and soooo delicious that even my kids loved them! They especially loved the exploding blueberries!! If you hit one when you are cutting into them, watch out!

Here's how:
1 1/2 cups self-raising flour
1/4 cup caster sugar
4 eggs, separated
1 1/2 cups of soy milk (you could substitute with buttermilk)
200g ricotta
1 cup blueberries

Mix together flour, sugar, egg yolks and milk.

Whisk the egg whites until soft peaks form then fold through the flour mixture.

Mix in ricotta and blueberries.

Cook tablespoons of the mixture on a flat, lightly greased pan on low heat.

When they look puffed (about 3 mins), flip them and cook another minute.

My daughter added lemon and sugar and wouldn't stop raving about them. My son added his regular favourite, hazelnut chocolate spread! Eew! But apparently, they are "awesome"!

I just poured some organic maple syrup over a small stack and voila, taste bud heaven!