FinnStyle Blog

Ricotta Pancakes with Bilberry Chia Jam Recipe

Photo by: Good Eggs Ricotta pancakes are a rich and healthy breakfast made with ricotta cheese and served with NordicNordic Bilberry Powder chia jam. Ingredients:1 cup flour1/2 tsp baking powder1 1/2 tbsp organic cane sugar1/4 tsp salt1 cup ricotta cheese3/4 cup milk2 eggs (separated into yolks and whites)Zest of 1/2 lemon1/4 tsp ground cardamomButter or coconut oil for cooking Directions: Mix flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, lemon zest and cardamom in a separate bowl. Add the dry ingredients to the ricotta mixture, folding gently until just combined. Beat the egg whites with a handheld electric mixer until stiff. Fold in the whites with a spatula. Heat a griddle or skillet over medium-high heat. Melt butter or oil in the pan, just enough to coat the surface. Pour 1/3 cup batter onto the hot griddle or skillet. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles appearing through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes. Enjoy with bilberry chia jam and a drizzle of maple syrup if desired. Makes 8-10 pancakes. Bilberry Chia Jam Ingredients:1 cup frozen wild blueberries1/4 cup organic blackberry or blueberry juice1 tbsp NordicNordic bilberry powder2 1/2 tbsp chia seedshoney or maple syrup to taste Directions: Thaw berries and mash gently with a fork. Stir in rest of the ingredients and let stand in the fridge for at least 15 minutes until jam like consistency is reached.