Ricotta Blueberry (or Cherry) Pancakes
So light and moist. You'll love these!
Ingredients
- 3 large eggs, separated
- 1-3/4 c. milk
- 1/2 c. plus 2 Tbls. low-fat ricotta cheese
- 1/4 c. sugar
- 2 t. pure vanilla extract (if using cherries, substitute 1 t. vanilla & 1/2 t. almond extract)
- 1-1/2 c. unbleached all-purpose white flour
- 1 t. baking powder
- 1 t. kosher salt
- 1 pint fresh blueberries (or 2 c. frozen) OR (1-1/2 c. sliced fresh cherries)
Instructions
Separate eggs and beat egg whites at medium speed until frothy. Beat at high speed until soft peaks form.
In a large bowl, using a whisk or electric mixer on low speed, combine egg yolks with the milk, ricotta, sugar and vanilla.
Add flour, baking powder and salt and mix just until blended.
By hand, fold egg whites into the batter and stir until no streaks remain.
Gently fold in blueberries (or cherries).
Preheat griddle and coat lightly with canola oil. When griddle is moderately hot, ladle a 1/4 cup of batter onto the griddle; be sure to leave enough space between the pancakes. Cook until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer.
Serve with syrup. Yields 6 servings.
NOTE: Batter can be made ahead of time and refrigerated overnight. Bring to room temperature and whisk briefly before cooking.