INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
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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