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| Lemon Ricotta Pancakes With Blueberries |
Ingredients:
- ¾ cup ricotta cheese
- 3 large eggs, separated
- 4 tablespoons butter, melted
- Grated zest of 2 lemons
- ¼ cup flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- Oil for cooking
- 1 pint blueberries, each berry halved
- Maple syrup
Stir together the ricotta, egg yolks, butter and lemon zest until combined. Sift together flour, granulated sugar and salt into ricotta mixture and stir until blended. In another bowl, using an electric mixer set on medium high speed, whip the egg whites until stiff peaks form. Stir one fourth of the whites into the ricotta mixture to lighten it, then fold in the remaining whites.
Make pancakes desired size. While one side is cooking, drop halved berries onto uncooked side, flip pancake when opposite side is browned. Cook pancakes as you normally would. Serve with maple syrup.
Yummy
Dr. Brett Stompro and Janice Stompro
