1 cup ricotta cheese
¾ cup milk
4 large eggs, separated
1¼ cups flour
2 tablespoons sugar
Pinch of salt
1 teaspoon baking powder
1 cup (approx) Trader Tom's organic blueberries
Pour the milk into a mixing bowl, then add the egg yolks and mix until combined.
Add the flour, baking powder, sugar and salt and mix well. Add the ricotta and mix through.
In a separate bowl beat the egg whites until stiff but not dry peaks form. Gently fold throughout the batter.
Heat a non-stick or cast iron pan over medium heat, then grease lightly with butter or oil. Pour ½ cup of the batter (per hotcake) into the pan. Sprinkle the top of the hotcake with as many blueberries as you like. Cook on one side until little bubbles appear, about 2 minutes, then flip over and cook on the other side for about 1 minute.
Keep warm in the oven until all the hotcakes are ready.