Ricotta pancakes with blueberry sauce - marth
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh or thawed frozen blueberries |
| 1 | tablespoon | Plus 2 t sugar |
| ¼ | teaspoon | Grated lemon zest |
| Pinch of ground cinnamon | ||
| 2 | larges | Eggs, separated |
| ⅓ | cup | Nonfat or part-skim ricotta |
| ¼ | cup | Low-fat milk |
| 6 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Baking powder |
| Pinch of salt | ||
| 2 | teaspoons | 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.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>