Lemon and cardamom spiced ricotta pancakes with bilberry chia jam (serves 2-3)

 

Bilberry chia jam

1 cup frozen wild blueberries

1/4 cup organic blackberry or blueberry juice

1 tbsp NordicNordic bilberry powder

2 1/2 tbsp chia seeds

honey or maple syrup to taste

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.

Ricotta pancakes with lemon and cardamom (makes about 8-10 pancakes)

1 cup flour

1/2 tsp baking powder

1 1/2 tbsp organic cane sugar

1/4 tsp salt

1 cup ricotta cheese

3/4 cup milk

2 eggs (separated into yolks and whites)

zest of 1/2 lemon

1/4 tsp ground cardamom

butter or coconut oil for cooking

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.