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Blueberry Pancakes
Take your breakfast to the next level. |
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1.5 cups part-skim ricotta cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel
8 egg whites
2 cups fresh blueberries
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In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter.
Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a lightly greased and well heated griddle or skillet.
Cook, turning once, or until browned (approx 4 minutes).
*Serve with a delicious (but optional) Blueberry Ginger Sauce*
Blueberry Ginger Sauce Recipe:
In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger, then stir in 1/3 cup water.
Over medium-high heat, bring to a boil
cook and stir until sauce thickens (approx 1 minute)
Source: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-pancakes/]blueberry pancakes
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Preparation Time: 45 |
Serves: 6 portions |
| Recipe Origin: United States |
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Submitted by: |
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BlueberryCouncil.org
California
United States |
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| This recipe has been viewed 1808 times. |
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