Blueberry-Ricotta Pancakes
Source of Recipe
Better Homes & Gardens
List of Ingredients
- � cup all-purpose flour
- 2 tsp baking powder
- � tsp salt
- 1 cup ricotta cheese
- 4 egg yolks
- 3 Tbsp sugar
- � cup milk
- 1� cups fresh or frozen blueberries
- 4 egg whites
- Blueberry Syrup (recipe follows)
Instructions
- 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 � 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 side 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� oven. If desired, serve with Blueberry Syrup.
Makes 16 pancakes.
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SPICED BLUEBERRY SYRUP
� 1 cup maple syrup
� 2 cups blueberries, fresh or frozen
� Dash ground cinnamon
Heat together maple syrup, fresh or frozen blueberries, and a dash of ground cinnamon. If desired, mash berries slightly.
Makes 3 cups.
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