| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Veg03 | 18 | Servings | |
INGREDIENTS
| 1 | c | Ricotta cheese |
| 1/4 | c | Cottage cheese |
| 1/4 | c | Whole milk |
| 4 | Eggs, separated | |
| 1 1/4 | c | All-purpose flour |
| 1 3/4 | t | Baking powder |
| 2 | Pinches salt | |
| 1 | pt | Fresh or frozen blueberries |
| 1/4 | c | Water |
| 1/4 | c | Sugar |
| 2 | T | Fresh lemon juice |
| 1/2 | t | Vanilla |
| Butter for cooking | ||
| Confectioners' sugar |
INSTRUCTIONS
In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks ;unil shightly lumpy. Sift flour, baking powder and salt over wet ingredients; ehisk until just combined In a separate bowl, whisk egg whites to stiff folds. (When whisk is lifted straight out of bowl and inverted, whites should hold their shape with a soight bend at the tip.} With a spatula, gently fold whites into batter. In a small saucepan over medium heat, bring blueberries, water, sugar, lemon juice and vanilla to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from hea.l Preheat a nonstick fry pan or griddle over medium heat. Melt 1/2 tsp butter in pan and wipe off excess with a paper towel. Spoon 2 tbs. batter onto pan to form each hotcake. Cook until bubbles form on surface and hotcake is golden underneath, 3-4 minutes. Turn with a spatula, cook 2 min. more, and transfer to a warmed plate. Top with blueberries and dust with contectioners' sugar. Recipe by: Williams Sonoma Catalog Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 59.5mg
Sodium: 111.9mg
Potassium: 59mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 4g
Protein: 4.5g