1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
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1 cup ricotta cheese
4 egg yolks
3 tablespoons sugar
1/4 cup milk
1 1/2 cups fresh or frozen blueberries
4 egg whites
Blueberry Syrup (optional)
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 oven. If desired, serve with Blueberry Syrup.
Makes 16 pancakes, each with 72 calories, 3 grams fat, 58 mg cholesterol, 150 mg sodium, 8 grams carbohydrates, 4 grams protein.
2 cups fresh or frozen blueberries
1 cup pure maple syrup
2 teaspoons lime or lemon juice
In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.
Per serving: 62 calories, 3 mg sodium, 16 grams carbohydrates.
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