Blueberry-Ricotta Pancakes

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

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  • 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)
Blueberry Syrup
  • 2 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 2 teaspoons lime or lemon juice

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
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 information

Per Serving: cal. (kcal) 72, Fat, total (g) 3, chol. (mg) 58, sat. fat (g) 1, carb. (g) 8, fiber (g) 0, pro. (g) 4, vit. A (IU) 485.9, vit. C (mg) 1.77, sodium (mg) 150, calcium (mg) 80.77, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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