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Loading...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.
Blueberry Pancake Ingredients
- 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
- ¼ cup butter, melted
- 4 egg yolks
- ½ cup flour
- ¼ 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
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
- 1⁄3 cup water
Blueberry Pancake 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
Number of servings (yield): 24 pancakes
Nutrition
Per Pancake:
314 calories
26 g carbohydrate
16.6 g total fat
9 g saturated fat
Per ¼ Cup Ginger Sauce:
68 calories
17 g carbohydrate
0 fat