Ricotta Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ricotta Blueberry Pancakes calories by ingredient
Introduction
A breakfast treat! Great with maple or blueberry syrup.Recipe from KraftFoods.com:
http://www.kraftfoo
ds.com/kf/community/recipeexchange/Use
rRecipeDisplay.aspx?group_id=1&user_re
cipe_id=414976 A breakfast treat! Great with maple or blueberry syrup.
Recipe from KraftFoods.com:
http://www.kraftfoo
ds.com/kf/community/recipeexchange/Use
rRecipeDisplay.aspx?group_id=1&user_re
cipe_id=414976
Number of Servings: 4
Ingredients
-
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
4 egg yolks
3 Tbsp sugar
1/4 cup skim milk
1 1/2 cups blueberries (fresh or frozen)
4 egg whites
Directions
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.