Blueberry Ricotta Pancakes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I am a big fan of ricotta pancakes. They tend to be much lighter and creamier then the regular varieties. My dw is an absolute blueberry fanatic so when I make this for her I use ALOT of frozen blueberries but I think its pretty much to taste. Ingredients:
1 teaspoon baking powder |
3 teaspoons vanilla extract |
1 pinch salt |
3 eggs |
1/2 lb ricotta cheese |
2/3 cup milk |
1/2 cup flour |
frozen blueberries |
Directions:
1. Separate eggs and whip the whites, set whites aside.
2. Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly.
3. Gently fold in whites.
4. Add frozen blueberries
5. Put 1/4 cup or so on medium hot greased griddle.
6. Flatten somewhat with spoon.
7. Cook til lightly golden brown and turn once.
8. Serve with real maple syrup.
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