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- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 4 egg yolks
- 3 tablespoons sugar
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 4 egg whites
- 1 Recipe Blueberry Syrup (optional)
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.
- 2 cups fresh or frozen blueberries
- 1 cup pure maple syrup
- 2 teaspoons lime or lemon juice
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.
- cal. (kcal) 72,
- Fat, total (g) 3,
- chol. (mg) 58,
- sat. fat (g) 1,
- carb. (g) 8,
- fiber (g) 0,
- pro. (g) 4,
- vit. A (IU) 486,
- vit. C (mg) 2,
- sodium (mg) 150,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
- Servings Per Recipe 16,
- cal. (kcal) 62,
- Fat, total (g) 0,
- chol. (mg) 0,
- carb. (g) 16,
- fiber (g) 0,
- pro. (g) 0,
- sodium (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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