Instructions
Step 1
In a bowl, mix the first 5 ingredients together. Make a well in the centre.
Step 2
In another bowl, beat eggs and 2 cups (500 mL) kefir. Pour into the well and whisk until the mixture is combined. Stir in butter. Let rest for 10 min.
Step 3
In a blender, mix Ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator for 10 minutes while cooking pancakes.
Step 4
Preheat oven to 250°F (120°C).
Step 5
Heat a non-stick skillet over medium heat. Add a ladle of batter and swirl to coat bottom of the skillet. Sprinkle with some blueberries and cook for 3 min on each side.
Step 6
Transfer pancake to a parchment-lined baking sheet and place in the oven to keep warm. Repeat with remaining batter. To make pancakes more quickly, use two skillets.
Step 7
Garnish with Ricotta mixture and remaining blueberries. Top with fresh basil or mint leaves, if desired.