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Blueberry-Ricotta Pancakes




Source of Recipe


BHG.com






Recipe Introduction


Top these tender blueberry-ricotta pancakes with blueberry syrup, if desired.





List of Ingredients



• 1/2 cup all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1 cup ricotta cheese
  
• 4 egg yolks
  
• 3 tablespoons sugar
  
• 1/4 cup milk
  
• 1-1/2 cups fresh or frozen blueberries
  
• 4 egg whites
  
• 1 recipe Blueberry Syrup (optional)
  






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 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.
   






Final Comments


Makes 16 pancakes