Blueberry-Ricotta Pancakes

Ingredients

This one is low carb and fantastic

 

1/2  cup all-purpose flour

�?nbsp;2  teaspoons baking powder

�?nbsp;1/2  teaspoon salt

�?nbsp;1  cup ricotta cheese

�?nbsp;4   egg yolks

�?nbsp;3  tablespoons sugar

�?nbsp;1/4  cup milk

�?nbsp;1-1/2  cups fresh or frozen blueberries

�?nbsp;4   egg whites

Procedure

1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.

2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup.

Serving Information

• Serves: 4
• Fat: g
• Calories: 72