Ricotta Pancakes with Blueberry Yogurt
- 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 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.
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.
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.
Plate pancakes and dollop each with yogurt. Sprinkle with honey-fruit mixture and serve.