Ricotta Pancakes with Blueberry Yogurt

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Ricotta Pancakes with Blueberry Yogurt
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the pancakes
350 grams Ricotta cheese
175 milliliters milk
4 eggs
1 tablespoon honey
225 grams Pastry flour
1 teaspoon Baking powder
2 tablespoons sugar
butter (for frying)
For the yogurt
250 grams Yogurt (0.1% fat)
150 grams Quark
2 tablespoons fresh Berry (blueberries)
2 tablespoons dried Fruit (as desired, such as figs, raisins)
2 tablespoons chopped almonds
2 tablespoons honey
How healthy are the main ingredients?
Ricotta cheesesugaralmondhoneyhoneyegg

Preparation steps

1.

For the pancakes: Separate eggs. Beat yolks with milk, ricotta and honey until smooth. Combine baking soda and flour. Stir flour mixture into yolk mixture. Beat egg whites until stiff, sprinkle in sugar, beat again until stiff and fold into ricotta mixture.

2.

Heat butter in a pan and cook pancakes, about 2 tablespoons at a time, until each side in golden brown, about 2 minutes. Remove and keep warm until all batter is cooked. 

3.

For the yogurt: Rinse berries and pat dry. Stir yogurt with and quark until smooth, mix in berries. Chop dried fruits and mix with almonds and honey.

4.

Plate pancakes and dollop each with yogurt. Sprinkle with honey-fruit mixture and serve.