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Blueberry-Ricotta Pancakes

Yield: 16 pancakes

Prep 20 mins Cook 2 mins

Ingredients

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)

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

Makes: 16 servings
Serving size: 1 tablespoon

Prep 10 mins Cook 15 mins

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)

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

Nutrition Facts (Blueberry Syrup)

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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