Side Pannel
Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li
Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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