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Blueberry - Ricotta Pancakes
Blueberry - Ricotta Pancakes

Blueberry - Ricotta Pancakes

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup all-purpose flour
2 teaspoon s baking powder
1/2 teaspoon salt
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
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Let's Make It
1
1. 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.
2
2. 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.
3
3. 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.
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