Oat Pancakes With Honeyed Ricotta and Blueberries

• 23 cup ricotta cheese
• 1 teaspoon finely grated lemon rind
• 2 tablespoons honey
• 23 cup wholemeal self-rising flour
• 1 12 teaspoons baking powder
• 12 teaspoon ground cinnamon
• 12 cup oat flour
• 2 egg whites
• 34 cup low-fat buttermilk
• 2 tablespoons honey
• 23 ounce butter, melted
• 13 cup fresh blueberries

1. To make honeyed ricotta, combine ingredients in small bowl.
2. To make oatcakes, sift flour, baking powder and cinnamon into medium bowl; stir in oatmeal.
3. Gradually whisk in combined eggwhites, buttermilk and honey; stir in butter.
4. Pour 1/4 cup batter into heated lightly greased small frying pan; cook oatcake about 2 minutes or until bubbles appear.
5. Turn oatcake; cook until lightly browned on other side.
6. Repeat with remaining batter.

ricotta cheese, lemon rind, honey, wholemeal selfrising, baking powder, ground cinnamon, flour, egg whites, lowfat buttermilk, honey, butter, fresh blueberries

Taken from www.food.com/recipe/oat-pancakes-with-honeyed-ricotta-and-blueberries-272621 (may not work)