Fluffy Blueberry Pancakes with Sauce
Courtesy of US Highbush Blueberry Council 6 Servings • 10 Min. Prep Time • 5 Min. Cook Time • Bacon or sausage links and freshly brewed coffee.| Ingredients |
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| Blueberry Pancakes: |
| 1 1/2 c. part-skim ricotta cheese OR drained small curd cottage cheese |
| 1/4 c. butter, melted |
| 4 egg yolks |
| 1/2 c. flour |
| 1/4 c. sugar |
| 2 tsp. coarsely grated lemon peel (yellow part only) |
| 8 egg whites |
| 2 c. fresh blueberries |
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| Blueberry Ginger Sauce: |
| 2 c. fresh blueberries |
| 1/4 c. sugar |
| 1 Tbsp. cornstarch |
| 1 Tbsp. finely chopped crystallized ginger OR 1/2 tsp. ground ginger |
| 1/3 c. water |
Directions:
1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
2. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
3. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter.
4. Over medium heat, form cakes by spooning 1/4 c. of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 min. Serve with Blueberry Ginger Sauce.
Blueberry Ginger Sauce:
1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 min.
Nutrition:
Calories: 377; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 181mg; Total Carbs: 43g; Fiber: 3g; Protein: 15g; Sodium: 239mg;