Ricotta hotcakes with blueberrries
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ricotta cheese |
| ¼ | cup | Cottage cheese |
| ¼ | cup | Whole milk |
| 4 | Eggs; separated | |
| 1¼ | cup | All-purpose flour |
| 1¾ | teaspoon | Baking powder |
| 2 | Pinches salt | |
| 1 | pint | Fresh or frozen blueberries |
| ¼ | cup | Water |
| ¼ | cup | Sugar |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Vanilla |
| Butter for cooking | ||
| Confectioners' sugar | ||
Directions
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 ½ 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.