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Blueberry-Ricotta Pancakes

Source of Recipe


Better Homes & Gardens



List of Ingredients



• ½ cup all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1 cup ricotta cheese
  
• 4 egg yolks
  
• 3 Tbsp sugar
  
• ¼ cup milk
  
• 1½ cups fresh or frozen blueberries
  
• 4 egg whites
  
• Blueberry Syrup (recipe follows)
  






Instructions



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 ¼ 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 side 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° oven. If desired, serve with Blueberry Syrup.
   
   Makes 16 pancakes.
   
   .............
   
   SPICED BLUEBERRY SYRUP
   
   • 1 cup maple syrup
   • 2 cups blueberries, fresh or frozen
   • Dash ground cinnamon
   
   Heat together maple syrup, fresh or frozen blueberries, and a dash of ground cinnamon. If desired, mash berries slightly.
   
   Makes 3 cups.