Lemon Ricotta Blueberry Pancakes
Time: 20 minutes
Serves: 4 servings
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
Perfect for:
Mothers Day
Fathers Day
Birthday Parties
Breakfast in Bed
Blueberry Pancakes and Waffles
Blueberry Pancakes
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
Directions
- PREHEAT large griddle or skillet over medium heat.
- 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.
