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Fluffy Blueberry Pancakes

Source of Recipe


Rocky Mountain News






List of Ingredients



• 1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
  
• 1/4 cup butter, melted
  
• 4 egg yolks
  
• 1/2 cup flour
  
• 1/4 cup sugar
  
• 2 tsp grated lemon peel (yellow part only)
  
• 8 egg whites
  
• 2 cups fresh blueberries
  
• Blueberry Ginger Sauce (recipe follows)
  






Instructions



1. In a medium-size bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
   
   
2. In a medium-size bowl, beat egg whites until they form soft peaks. Fold egg whites, and then blueberries, into batter.
   
   
3. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot, lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.
   
   Makes 6 servings (24 pancakes)
   
   BLUEBERRY GINGER SAUCE
   
   2 cups fresh blueberries
   1/4 cup sugar
   1 Tbsp cornstarch
   1 Tbsp finely chopped, crystallized ginger (or 1/2 tsp dried ginger)
   1/3 cup water
   
   In a large saucepan, combine blueberries, sugar, cornstarch and ginger. Stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. (Makes 1-1/2 cups.)