Breakfast

Ricotta Blueberry Pancakes is for Breakfast, Dessert.

Ricotta Blueberry Pancakes takes 10 minutes to prepare.

Ricotta Blueberry Pancakes takes 10 minutes to cook.

Ricotta Blueberry Pancakes makes 4 servings.

The ingredients for Ricotta Blueberry Pancakes are:

1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
4 egg yolks
3 Tbsp sugar
1/4 cup skim milk
1 1/2 cups blueberries (fresh or frozen)
4 egg whites

Here is how you make Ricotta Blueberry Pancakes:

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. 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. 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. 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. Makes 16 pancakes. Number of Servings: 4Recipe submitted by SparkPeople user TBONESALAD.

The nutritional information for Ricotta Blueberry Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 307.9

• Total Fat: 12.9 g
• Cholesterol: 236.5 mg
• Sodium: 660.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 1.9 g
• Protein: 17.1 g