Fluffy Blueberry Pancakes
These delicious fruit-filled pancakes are the fluffiest around.
(36) ratings
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Recipe Details:
Servings 6
Prep Time: 10 min
Cook Time: 4 min
1 1/2 cups part-skim ricotta cheese or
drained small-curd cottage cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel (yellow part only)
8 egg whites
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 10 min
Cook Time: 4 min
Ingredients
2 cups fresh Naturipe® Farms blueberries, washed1 1/2 cups part-skim ricotta cheese or
drained small-curd cottage cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel (yellow part only)
8 egg whites
Directions
In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes.Recipe courtesy of U.S. Highbush Blueberry Council.
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Fluffy Blueberry Pancakes
(36) ratings
Rate This Recipe:
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