Recipes and Cooking Blueberry-Ricotta Pancakes Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 6, 2019 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 2 mins Total Time: 22 mins Yield: 16 pancakes Jump to Nutrition Facts Ingredients ½ cup all-purpose flour 2 teaspoon baking powder ½ teaspoon salt 1 cup ricotta cheese 4 egg yolks 3 tablespoon sugar ¼ cup milk 1 ½ cup fresh or frozen blueberries 4 egg whites 1 Recipe Blueberry Syrup (optional) Blueberry Syrup 2 cup fresh or frozen blueberries 1 cup pure maple syrup 2 teaspoon lime or lemon juice Directions 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. 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. 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. 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 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. 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. Print Nutrition Facts (per serving) 72 Calories 3g Fat 8g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 72 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 58mg 19% Sodium 150mg 7% Total Carbohydrate 8g 3% Protein 4g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.