You'll wake up twice as fast for these incredibly fluffy ricotta & blueberry pancakes for breakfast this weekend. Full recipe [ Ссылка ]. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist [ Ссылка ].

Michael Weldon's Fluffy Ricotta and Blueberry Pancakes with Maple Syrup
Makes 12 Prep 15 mins Cooking 15 mins

½ cup (120g) Coles Smooth Ricotta
¾ cup (185ml) milk
4 Coles Australian Free Range Eggs, separated
2 tbs melted butter
1 cup (150g) plain flour
1 tsp baking powder
¼ cup (55g) caster sugar
½ tsp sea salt flakes
200g Eureka blueberries
Ricotta, extra, to serve
Coles Finest Pure Canadian Maple Syrup, to serve

1. Combine the ricotta, milk, egg yolks and 2 tbs butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.
2. Add flour, baking powder, sugar and salt to ricotta mixture. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.
3. Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little remaining melted butter. Pour ⅓ cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining butter, batter and blueberries to make 12 pancakes.
4. Divide the pancakes among serving plates. Serve with extra ricotta, reserved blueberries and maple syrup.

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