NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Blueberry Pancakes
Take your breakfast to the next level.
1.5 cups part-skim ricotta cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel
8 egg whites
2 cups fresh blueberries

 

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.

In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.

In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter.

Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a lightly greased and well heated griddle or skillet.

Cook, turning once, or until browned (approx 4 minutes).

*Serve with a delicious (but optional) Blueberry Ginger Sauce*

Blueberry Ginger Sauce Recipe:

In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger, then stir in 1/3 cup water.

Over medium-high heat, bring to a boil
cook and stir until sauce thickens (approx 1 minute)

Source: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-pancakes/]blueberry pancakes

Preparation Time: 45 Serves: 6 portions
Recipe Origin: United States
Submitted by:
BlueberryCouncil.org
California
United States
This recipe has been viewed