Blueberry Pancakes With Walnuts And Maple Syrup - cooking recipe

Ingredients

1 2/3 cups self-rising flour
1/3 cup granulated sugar
1/4 tsp salt
8 oz ricotta cheese
1 cup milk
6 None eggs, separated
8 oz blueberries
1/2 cup toasted walnuts, coarsely chopped
1 tbsp cinnamon sugar
1 cup maple syrup

Preparation

Sift flour, sugar and salt into a medium bowl. Whisk together ricotta, milk and egg yolks then whisk into dry ingredients until combined. Whip egg whites to soft peaks then fold in, followed by blueberries.
Oil a nonstick frying pan or pancake griddle and place over medium heat. Add 1/4-cupfuls of batter to pan and cook until bubbles start to appear on surface. Flip over and cook until browned underneath. Remove from pan and cover to keep warm. Repeat with remaining batter to make 18 pancakes.
Serve with walnuts, cinnamon sugar and maple syrup.