Blueberry Ricotta Pancakes

• 150g (5.29 ounces) flour
• 5ml (0.17 fluid ounces) baking powder
• pinch of salt
• 2 tbsp caster sugar
• 1 egg (I use extra-large free-range eggs)
• 125ml (4.23 fluid ounces) milk
• 50ml (1.69 fluid ounces) butter, melted
• 100g (3.53 ounces) ricotta
• fresh blueberries (to add to the frying flapjacks and extra to serve)
• syrup, to serve

Instructions:

1. Sift together the flour, baking powder, salt and sugar.
2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
3. Make a well in the centre of the dry ingredients and pour in the wet.
4. Gently mix in the wet ingredients until you have a smooth batter.
5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
7. Serve with syrup (I prefer Maple) and fresh blueberries.