Blueberry-Ricotta Pancakes
Recipe from Better Homes and Gardens

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


Blueberry-Ricotta Pancakes

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Servings: 16 pancakes
Prep Time: 20 mins
Total Time: 22 mins
Related Categories: Blueberry Pancakes, Pancakes
 
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Ingredients
  • 1/2  cup
    all-purpose flour
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  • 2  teaspoons
    baking powder
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  • 1/2  teaspoon
    salt
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  • 1  cup
    ricotta cheese
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  • 4 
    egg yolks
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  • 3  tablespoons
    sugar
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  • 1/4  cup
    milk
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  • 1-1/2  cups
    fresh or frozen blueberries
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  • 4 
    egg whites
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  • 1  recipe
    Blueberry Syrup (see Recipe Center) (optional)
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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.
Nutrition information
Calories 72, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 58 mg, Sodium 150 mg, Carbohydrate 8 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin C 3%, Calcium 8%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Blueberry-Ricotta Pancakes
Blueberry-Ricotta Pancakes

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200 degrees F oven, if desired, while cooking the rest.

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