Description
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 into yolks and whites
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PREHEAT large griddle or skillet over medium heat.
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PREHEAT large griddle or skillet over medium heat.
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WHISK ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl.
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WHISK flour, sugar, baking powder, and salt in a medium bowl.
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STIR flour mixture into ricotta mixture just until combined. Do not over mix.
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BEAT egg whites with an electric mixer until soft peaks form.
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FOLD egg whites into pancake mixture just until blended. Do not over mix.
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GREASE griddle or skillet lightly with oil.
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POUR heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
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DROP about 10 blueberries onto pancake.
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COOK 3 minutes, or until edges are dry and bubbles remain without disappearing.
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FLIP pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
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PLACE pancakes on a heatproof platter and keep warm in oven.
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REPEAT with remaining batter and blueberries.
Calories | 308.65 | |
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Total Fat | 7.94 g | |
Saturated Fat | 4.06 g | |
Cholesterol | 128.25 mg | |
Sodium | 766.29 mg | |
Total Carbohydrates | 45.58 g | |
Dietary Fiber | 2.18 g | |
Protein | 14.59 g |