Blueberry-Ricotta Pancakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Fantastic pancake recipe, the kids loved it. You can substitute the blueberries with just about any other fruit of choice. I also used berry flavored syrup. Ingredients:
2 teaspoons baking powder |
3 tablespoons sugar |
4 egg yolks |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
1/2 teaspoon salt |
1/4 cup low-fat milk |
1/2 cup all-purpose flour |
1 cup low-fat ricotta cheese |
4 egg whites |
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°F oven. If desired, serve with Blueberry Syrup.
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