Pancakes with ricotta, poppy seeds and blueberries

In a bowl, combine flour, sugar, baking powder, salt, and baking soda.

In a separate large bowl, mix the ricotta with eggs. Add milk, vanilla extract, and melted butter.

Gradually add the dry mixture into the wet mixture, stirring until smooth.

Heat a greased pan with oil and cook the pancakes until golden brown on both sides.

Place all ingredients for the compote in a saucepan.

Bring to a boil and simmer over medium heat for 8-10 minutes until thickened.

Serve the pancakes warm, topped with blueberry compote.

Recipe and photos were made for Striped Apron magazine, Winter 2023/24.