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Blueberry-Ricotta Pancakes

Yield: 16 pancakes
Prep 20 mins Cook 2 mins
Blueberry-Ricotta Pancakes
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
Start to Finish 5 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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