Hotcakes

1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
Pinch salt

Recipe calls for 3/4 buttermilk. Exchanged the buttermilk with skim milk with 1 tsp lemon juice (let milk and lemon juice mix sit for 10 mins) can also use 3/4 cup of yogurt instead.

For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.

Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.

Serving Size: 4 servings (3 hotcakes per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user KINDRAPUP.