Hotcakes with blueberries & ricotta

Sift 1/3 cup wholemeal self-raising flour and ½ tsp baking powder into a bowl. Whisk 1 egg and 1/3 cup skim milk in a jug. Make a well in centre of flour mixture and pour in egg mixture. Whisk until smooth. Spoon half the batter into a frying pan lightly sprayed with oil and spread out until 1cm thick. Cook until bubbles rise to the surface. Turn and cook until lightly browned. Transfer to a plate and keep warm. Repeat with remaining batter. Top with 1 tbs low-fat smooth ricotta cheese and ¼ cup fresh blueberries. Serve drizzled with 2 tsp honey.