Sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat. Low-fat ricotta cheese and beaten egg whites lighten the batter. Freshly grated lemon zest gives a hint of flavor. Eat as is or dust with confectioners' sugar.
Prep Time:
15 minutes
Cook Time:
5 minutes per batch
Serves:
4 servings
Ingredients
1 Cup all-purpose flour
1/4 Cup granulated sugar
1 Tsp. baking powder
1/4 Tsp. salt
1 Cup part-skim ricotta
1/2 Cup low-fat (1%) milk
2 Teaspoons grated lemon zest
1 Tsp. vanilla extract
1 Package (6 ounces) Driscoll's Blueberries
2 large eggs,separated into yolks and whites
1
PREHEAT large griddle or skillet over medium heat.
2
PREHEAT large griddle or skillet over medium heat.
3
WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.
4
WHISK flour, sugar, baking powder, and salt in a medium bowl.
5
STIR flour mixture into ricotta mixture just until combined. Do not over mix.
6
BEAT egg whites with an electric mixer until soft peaks form.
7
FOLD egg whites into pancake mixture just until blended. Do not over mix.
8
GREASE griddle or skillet lightly with oil.
9
POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
10
DROP about 10 blueberries onto pancake.
11
COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.
12
FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
13
PLACE pancakes on a heatproof platter and keep warm in oven.
14
REPEAT with remaining batter and blueberries.
