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.
- 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
PREHEAT oven to 200°F.
PREHEAT large griddle or skillet over medium heat.
WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.
WHISK flour, sugar, baking powder, and salt in a medium bowl.
STIR flour mixture into ricotta mixture just until combined. Do not over mix.
BEAT egg whites with an electric mixer until soft peaks form.
FOLD egg whites into pancake mixture just until blended. Do not over mix.
GREASE griddle or skillet lightly with oil.
POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
DROP about 10 blueberries onto pancake.
COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.
FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
PLACE pancakes on a heatproof platter and keep warm in oven.
REPEAT with remaining batter and blueberries.