Blueberry-Ricotta Pancakes

Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch.

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14 users rated this recipe an average rating of 3.5
  • Yields: 16 pancakes
  • Prep: 20 mins
  • Cook: 2 mins
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Blueberry-Ricotta Pancakes
Ingredients
2
teaspoons baking powder
1/2
teaspoon salt
1
cup ricotta cheese
3
tablespoons sugar
1/4
cup milk
1 1/2
cups fresh or frozen blueberries
1
Recipe Blueberry Syrup (optional)
Directions
  1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
  2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
  4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.
Blueberry Syrup
Ingredients
2
cups fresh or frozen blueberries
1
cup pure maple syrup
2
teaspoons lime or lemon juice
Directions
  1. In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
  2. Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.
Nutrition Facts (Blueberry-Ricotta Pancakes)
    Per serving:
  • 72 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 58 mg chol.,
  • 150 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Blueberry Syrup)
    Per serving:
  • 62 kcal cal.,
  • 0 g fat
  • 0 mg chol.,
  • 3 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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