Blueberry-Ricotta Pancakes

Blueberry-Ricotta Pancakes

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

Recipe from Better Homes and Gardens
YIELD
16 pancakes
PREP TIME
20 mins

Blueberry-Ricotta Pancakes

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

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

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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.
Blueberry Syrup
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: 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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