Blueberry-Ricotta Pancakes Recipe

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Ingredients:

Serving

Directions:

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°F oven. If desired, serve with Blueberry Syrup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.18 Kcal (859 kJ)
Calories from fat	76.22 Kcal
		% Daily Value*
Total Fat	8.47g	13%
Cholesterol	130.54mg	44%
Sodium	313.04mg	13%
Potassium	342.73mg	7%
Total Carbs	20.13g	7%
Sugars	8.35g	33%
Dietary Fiber	1.09g	4%
Protein	12.46g	25%
Vitamin C	3.7mg	6%
Iron	0.8mg	5%
Calcium	191.7mg	19%

Amount Per 100 g
Calories	131.46 Kcal (550 kJ)
Calories from fat	48.83 Kcal
		% Daily Value*
Total Fat	5.43g	13%
Cholesterol	83.63mg	44%
Sodium	200.56mg	13%
Potassium	219.58mg	7%
Total Carbs	12.9g	7%
Sugars	5.35g	33%
Dietary Fiber	0.7g	4%
Protein	7.98g	25%
Vitamin C	2.4mg	6%
Iron	0.5mg	5%
Calcium	122.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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