Bld's Blueberry Ricotta Pancakes Recipe

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Ingredients:

Serving

3 eggs, yolks and whites seperated
4 cups ricotta cheese (dryer, large curd variety if can find)
1/4 cup sugar
1 tbsp sugar
3/4 tsp salt
1 tbsp vanilla
1/2 tsp vanilla
2 1/4 cups milk
1 3/4 cups flour
1 1/4 tsp baking powder
1 1/2 pints blueberries

Directions:

In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake.
Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are goldenbrown and cooked through. Serve immediately with maple syrup on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1048.75 Kcal (4391 kJ)
Calories from fat	438.63 Kcal
		% Daily Value*
Total Fat	48.74g	75%
Cholesterol	250.98mg	84%
Sodium	2209.98mg	92%
Potassium	896.33mg	19%
Total Carbs	106.08g	35%
Sugars	27.79g	111%
Dietary Fiber	9.5g	38%
Protein	44.88g	90%
Vitamin C	11.1mg	18%
Iron	4.9mg	27%
Calcium	964.5mg	96%

Amount Per 100 g
Calories	162.02 Kcal (678 kJ)
Calories from fat	67.76 Kcal
		% Daily Value*
Total Fat	7.53g	75%
Cholesterol	38.77mg	84%
Sodium	341.42mg	92%
Potassium	138.48mg	19%
Total Carbs	16.39g	35%
Sugars	4.29g	111%
Dietary Fiber	1.47g	38%
Protein	6.93g	90%
Vitamin C	1.7mg	18%
Iron	0.8mg	27%
Calcium	149mg	96%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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