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Blueberry Ricotta Pancakes
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|2 tsp.||baking powder|
|1 1/2 cup||blueberries|
Combine flour, baking soda & salt. In separate bowl, whisk together the ricotta, egg yolks & sugar until well mixed. Add flour mixture, stir until smooth. Stir in milk. Fold in blueberries.
Beat egg whites with a mixer on high until stiff peaks form. Gently fold egg whites into batter, leaving a few puffs of egg white. Do not over beat.
For each pancake, pour 1/4 cup batter onto hot, lightly-greased griddle or skillet. Cook 1-2 minutes per side. Serve immediately with syrup.