Ricotta Pancakes with Blueberries and Greek Yoghurt

For the Pancakes

• 400 g ricotta
• 350 ml milk
• 8

Gently whisk together the ricotta, the milk and the egg yolks.

Sift together the flour and the baking powder, then fold into the ricotta mix with the salt.

Whisk the egg whites in a separate bowl until they form stiff peaks.

Fold them into the batter with a large spoon.

Cover and leave in the fridge for an hour or so.

To cook the pancakes, melt a little b