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Fluffy Blueberry Pancakes with Sauce
Courtesy of US Highbush Blueberry Council
Serve With:
Servings: 6
Bacon or sausage links and freshly brewed coffee. Prep Time: 10 Min. Cook Time: 5 Min. What you need:
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Blueberry Pancakes:
+ 1 1/2 c. part-skim ricotta cheese OR drained small curd cottage cheese + 1/4 c. butter, melted + 4 egg yolks + 1/2 c. flour + 1/4 c. sugar + 2 tsp. coarsely grated lemon peel (yellow part only) + 8 egg whites + 2 c. fresh blueberries Blueberry Ginger Sauce: + 2 c. fresh blueberries + 1/4 c. sugar + 1 Tbsp. cornstarch + 1 Tbsp. finely chopped crystallized ginger OR 1/2 tsp. ground ginger + 1/3 c. water What to do:
1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
2. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. 3. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. 4. Over medium heat, form cakes by spooning 1/4 c. of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 min. Serve with Blueberry Ginger Sauce. Blueberry Ginger Sauce: 1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 min. Nutritional information:
Calories: 377; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 181mg; Total Carbs: 43g; Fiber: 3g; Protein: 15g; Sodium: 239mg;
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