Blueberry-Ricotta Pancakes
Recipe from
Better Homes and Gardens
Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch.
Servings:
16 pancakes
Prep Time:
20 mins
Total Time:
22 mins
Ingredients
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1/2 cupall-purpose floursee savings
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2 teaspoonsbaking powdersee savings
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1/2 teaspoonsaltsee savings
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1 cupricotta cheesesee savings
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4egg yolkssee savings
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3 tablespoonssugarsee savings
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1/4 cupmilksee savings
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1-1/2 cupsfresh or frozen blueberriessee savings
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4egg whitessee savings
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1 recipeBlueberry Syrup (see Recipe Center) (optional)see savings
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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
Per serving: 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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