Summer is bursting with berries and I really enjoy using them for various breakfast dishes like in this delicious, light and fluffy Ricotta Blueberry Pancakes. Blueberries has always been great in pancakes, and are totally amazing in these ones made with ricotta. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/ricotta-blueberry-pancakesIngredientsMakes about 8 pancakes2 eggs2 tbsp (30g) sugar1 cup (240g) ricotta cheese1/2 cup (120g) buttermilk1 tsp (5g) vanilla extract1 cup (125g) all-purpose flour1/2 tsp (3g) salt1 1/2 tsp (6g) baking powderZest from a lemonFresh blueberriesMaple Syrup/Honey for serving1. Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain. 2. Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture.3. Lightly grease a nonstick pan over medium heat. Add about ¼ cup of pancake batter and spread to form a 4 inch (10cm) pancake. 4. Add blueberries on top and cook for about 2-3 minutes on each side until golden brown.5. Garnish with fresh blueberries and serve with maple syrup or honey on top. Background music https://www.audionetwork.com/browse/m/track/wake_99962Follow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/TikTok: https://www.tiktok.com/@homecookingadventureWEBSITE:http://www.homecookingadventure.com/