2tablespoonsnatural sweetener(or caster/ fine granulated sugar) - adjust to your tastes
Pinch of salt
1 1/4cupsfresh blueberries, plus extra to serve
Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.