Ricotta Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup flour2 tsp baking powder1/2 tsp salt1 cup ricotta cheese4 egg yolks3 Tbsp sugar1/4 cup skim milk1 1/2 cups blueberries (fresh or frozen)4 egg whites
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 F oven. Makes 16 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user TBONESALAD.
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 F oven. Makes 16 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user TBONESALAD.
Nutritional Info Amount Per Serving
- Calories: 307.9
- Total Fat: 12.9 g
- Cholesterol: 236.5 mg
- Sodium: 660.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.9 g
- Protein: 17.1 g
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