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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A little more work then just every day pancakes, but who can past up a great new pancake recipe! Ingredients:
1/2 cup 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 blueberries |
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 fresh 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).
3. Gently fold the beaten egg whites into batter, leaving a few puffs of egg white.
4. Do NOT over-beat.
5. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sizzle on the surface.
6. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
7. Cook over medium heat until tops are covered with bubbles and edges look cooked; turn and cook other side.
8. Serve immediately or keep warm in a loosely covered, ovenproof dish in a 300-degree oven.
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