• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li

  • Recipe Submitted by on

Category: Breakfast, Sauces

 Ingredients List

  • 1 c Fresh or thawed frozen
  • -blueberries
  • 1 tb Plus 2 t sugar
  • 1/4 ts Grated lemon zest
  • Pinch of ground cinnamon
  • 2 lg Eggs, separated
  • 1/3 c Nonfat or part-skim ricotta
  • 1/4 c Low-fat milk
  • 6 tb All-purpose flour
  • 1/4 ts Baking powder
  • Pinch of salt
  • 2 ts Canola oil
  • Any combination of fresh
  • -berries, for garnish (opt.)

 Directions

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T
sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy,
about 5 minutes. Remove from heat.

2. Blend egg yolks and ricotta in a food processor until smooth. Add milk,
flour, remaining 2 t sugar, baking powder, and salt, and process until
completely blended. Pour into a mixing bowl.

3. Beat egg whites in another bowl until stiff peaks form; fold gently into
batter.

4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter
into skillet by the quarter cups. Cook until tops are bubbly and
dry-looking, about 4 minutes; turn and cook until golden brown, about 4
minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

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