Ocati

LOGINECUADOR

PANCAKES

RICOTTA, QUINOA AND BLUEBERRIES (GLUTEN FREE)
INGREDIENTS
  • 1 and 1/3 cups ricotta cheese
  • 3/4 cup of milk
  • 4 separate eggs
  • 1/2 cup of quinoa flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 3 tablespoons of butter
  • 1 case of OCATI blueberries
  • Honey to taste to serve (optional)
PREPARATION
  • In a large bowl, mix the ricotta cheese, milk, and egg yolks. Add the quinoa flour, ground almonds, baking powder and salt; mix well.
  • In a separate bowl, beat the egg whites until they reach stiff peaks.
  • Pour the egg whites on top of the ricotta mixture and with the help of a metal spoon, gently incorporate until obtaining a homogeneous mixture.
  • Let stand for 20 minutes.
  • After this time, moisten a paper towel with a little butter and pass it over the bottom of a medium skillet. Heat over medium heat and pour a large spoon of the mixture for each pancake. Sprinkle a bunch of blueberries on top of each pancake. When the pancakes are cooked from the bottom, turn them over and wait a few minutes until they are done. Remove from the heat and repeat the process until you finish with the pancake mix.
  • Serve with honey to taste.

Chef
Tansy Evans