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Fluffy Blueberry Pancakes with Sauce

Fluffy Blueberry Pancakes with Sauce

Courtesy of US Highbush Blueberry Council 6 Servings • 10 Min. Prep Time • 5 Min. Cook Time • Bacon or sausage links and freshly brewed coffee.
Ingredients
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

Directions:

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.

Nutrition:

Calories: 377; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 181mg; Total Carbs: 43g; Fiber: 3g; Protein: 15g; Sodium: 239mg;
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