Blueberry-Ricotta Pancakes

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

Blueberry-Ricotta Pancakes
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
2 mins
Total Time:
22 mins
Yield:
16 pancakes

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

  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

  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 (per serving)

72 Calories
3g Fat
8g Carbs
4g Protein
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.

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