Blueberry-Ricotta Pancakes

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


Blueberry-Ricotta Pancakes

by 6  people


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

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.
Blueberry Syrup
1.
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.
2.
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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