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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ricotta cheese (whole milk): 1 cup |
| eggs: 4 |
| granulated sugar: 3 Tbl |
| whole milk: 1/4 cup |
| blueberries: 1 1/2 cups |
| blueberry pie filling: 2 Tbl |
Blueberry-Ricotta Pancakes
Credit: www.bhg.com
User rating:
-
Prep Time
12 min -
Cook Time
2 min -
Servings
16 serving(s)
Tags
In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.