Blueberry-Ricotta Pancakes
Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch.
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Blueberry-Ricotta Pancakes
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
Directions
- 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.
Nutrition Facts (Blueberry Syrup)
- Per serving:
- 62 kcal ,
- 0 g fat
- 0 mg chol. ,
- 3 mg sodium ,
- 16 g carb. ,
- 0 g fiber ,
- 0 g pro.
Nutrition Facts (Blueberry-Ricotta Pancakes)
- Per serving:
- 72 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 58 mg chol. ,
- 150 mg sodium ,
- 8 g carb. ,
- 0 g fiber ,
- 4 g pro.
How To Video
Reviews (1)
Joyce Southard
1179 Days Ago
I've made these two mornings in a row and they are phenomenal. I have but one suggestion: this batter will take longer to cook than most. I recommend cooking them on slightly less than medium heat and keeping them covered while they cook.