Lemon Ricotta Blueberry Pancakes
Ingredients
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup part-skim ricotta
2 large eggs, separated
1/2 cup low-fat (1%) milk
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Driscoll's Blueberries plus more for garnish (optional)
Preparation
1
Preheat oven to 200°F.
2
Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
3
Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
4
Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.
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About
These delicious blueberry pancakes are sweet enough to eat without syrup! Low-fat ricotta cheese and beaten egg whites lighten the batter making them melt-in-you-mouth fluffy! Freshly grated lemon zest gives a hint of flavor. Eat them as is or give them a nice dusting of confectioners' sugar. Recipe courtesy of Driscoll's.
Yield:
4 servings
Added:
Friday, January 25, 2013 - 11:43am
