Pancakes with ricotta, blueberries and maple syrup

• 120 g fluid flour
• 1 tsp baking powder
• 1/2 tsp table salt
• 3 eggs
• 20 g unsalted butter, melted
• 250 g ricotta cheese
• 10 cl milk
• 30 g sugar
• Oil for cooking
• 125 g blueberries
• 1 small bottle of maple syrup

Make sure you remove the Ingenio handle when cooking on a stovetop and/or in the oven.

Mix the flour, yeast, and salt. In a mixing bowl, whisk the egg yolks, melted butter, ricotta cheese, and milk until you have a smooth dough. Place in the fridge for 1 hour if you have enough time.

Beat the egg whites until they are not too stiff. Add the sugar to obtain shiny egg whites. Delicately add them to the first mixture.

Heat a pan and wait until the Thermal-Signal has turned completely solid red. Lightly oil the pan with a kitchen roll or a pastry brush.

Place 3 large tbsp of dough in the centre of the pan. Spread out the dough to make a large pancake.

Wash the blueberries and place a quarter of them in the pancake. Cook until the underside browns and the edges of the dough start to cook.

Delicately turn the pancake over. Cook the other side until it browns. Place the pancake on a plate. Proceed in the same way when cooking the rest of the pancakes.

Serve the hot pancakes with blueberries and maple syrup.