Blueberry Pancakes

Blueberry Pancakes

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Servings & Time

Nutrition Per Serving

Ingredients

Blueberry Pancake Ingredients

1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese

1/4 cup butter, melted

4 egg yolks

1/2 cup flour

1/4 cup sugar

2 teaspoons grated lemon peel (yellow part only)

8 egg whites

2 cups fresh blueberries

Blueberry Ginger Sauce Ingredients

2 cups fresh blueberries

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger

1/3 cup water

Preparation

Instructions

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 ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
Cook cakes, turning once, until browned, about 4 minutes
Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Instructions

In a large saucepan, combine blueberries, sugar, cornstarch and ginger
Stir in ¹⁄₃ cup water
Over medium-high heat, bring to a boil
Cook and stir until sauce thickens, about 1 minute