Ricotta Pancakes With Blueberry Sauce – Martha Stewart Li
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Sauces | 8 | Servings | |
INGREDIENTS
| 1 | c | Fresh or thawed frozen |
| blueberries | ||
| 1 | T | Plus 2 t sugar |
| 1/4 | t | Grated lemon zest |
| Pinch of ground cinnamon | ||
| 2 | Eggs, separated | |
| 1/3 | c | Nonfat or part-skim ricotta |
| 1/4 | c | Low-fat milk |
| 6 | T | All-purpose flour |
| 1/4 | t | Baking powder |
| Pinch of salt | ||
| 2 | t | Canola oil |
| Any combination of fresh | ||
| berries for garnish | ||
| opt. |
INSTRUCTIONS
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. 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. Beat egg whites in another bowl until stiff peaks form; fold gently into batter. 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. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #055 by "Kim" <kreese@paradise.net> on Feb 23, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 46.8mg
Sodium: 77.8mg
Potassium: 57.6mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 4.7g
Protein: 2.6g