These blueberry ricotta cheese pancakes are light and fluffy, and simply delicious. They're perfect for a Sunday brunch, with fruit and mimosas.
Ingredients
- 3 Eggs (yolks and whites divided)
- 1 Cup Ricotta Cheese
- 2/3 Cup Milk
- 1/2 Cup Flour (you can substitute with whole wheat pastry flour)
- 1 T Sugar
- 1 t Baking Powder
- 1 Cup Blueberries
- Dash Salt
Directions
In a large bowl, mix the egg yolks, ricotta cheese, milk, flour, baking powder, sugar, and salt until well blended.
In a separate bowl, whip the egg whites until you have about a 2" peak.
Add a heaping tablespoon of the whipped egg whites into the ricotta cheese mixture, and mix in well. Fold the rest of the egg whites into the ricotta cheese mixture with a large spatula or serving spoon.
Fold the blueberries into the mixture.
Heat a griddle over a medium high heat. Coat the griddle with cooking spray or oil.
Using a ladle, spoon about 3 tablespoons of batter onto the heated griddle. Flip the pancake when the first side is browned (about 2-3 minutes); and cook until the other side is browned.
Tips
Frozen blueberries work great for these pancakes.
You can store leftover batter in an airtight container in the fridge for up to a week.
( 1 Vote, Average: 5.00 out of 5 )
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