Ingredients
2eggs
9ozsmooth ricotta
½cuplemon juice,freshly squeezed
2tspvanilla extract
½cupmilk
5ozself raising flour
2tbspnatural sweetener,or caster or fine granulated sugar, adjust to taste
2tspbaking powder
1pinchsalt
1 ¼cupsfresh blueberries,plus extra to serve
Preparation
Whisk together the eggs, ricotta, juice, vanilla extract, and milk until well combed and smooth. Sift in the flour, sweetener, baking powder, and salt, then mix until just combined. Gently fold in the blueberries.
Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter and pour ¼ cup of batter onto the pan.
Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with the remaining batter.
Serve with extra blueberries, maple syrup, or any toppings desired. Enjoy!
