3 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 cup ricotta cheese
1 teaspoon vanilla
pinch of salt (optional)
2 oz. fresh blueberries
Combine flour, sugar, salt and baking powder in a bowl.
Stir in eggs, ricotta cheese and vanilla until well blended.
Gently fold in blueberries.
Pour a heaping tablespoon onto hot griddle per pancake. Turn over when bubbles start to form on top.
(make sure pan is hot, and add about a tablespoon of vegetable oil)
Serve with fresh raspberries and sour cream :)
~ Recipe submitted by Kseniya