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Fluffy Blueberry Pancakes

Blueberry1

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8
serves

INGREDIENTS

1 1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
1/4 cup melted butter
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 tsp. grated lemon peel (yellow part only)
8 egg whites
2 cups fresh blueberries

INSTRUCTIONS

  1. 1
    In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
  2. 2
    In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
  3. 3
    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 hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes.
  4. 4
    Serve with Blueberry Ginger Sauce.

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preparation methods
Meals/Courses
cuisines North & South American, Other North American
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