Blueberry Ricotta Pancakes

2 May 2019 12:02 PMLicensee Person
Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes Dippers

  • 4 large eggs, separated
  • 1 cup ricotta
  • 1 cup buttermilk
  • 6tbs butter melted
  • 1 tbs lemon zest
  • 1 tbs lemon juice
  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbs sugar
  • 1cup blueberries

Prehead oven to 180 degrees

separate eggs and beat egg whits until sof peak, set aside.

Combine egg yolks, ricotta, butter mil, butter, lemon juice and zest in a bowl

Sift 1 cup of flour, baking powder, baking soda, sugar into the ricotta mixture. Beat for 2min on medium

fold in the eggs whites unil almost combines.

sift the remainig flower over the blueberries and lightly toss until coated. best to use frozen berries. then gently fold into the batter so it doesnt go purple.

Put in madeliene pan or half fill muffin pan. Bake for 12-14min. sometimes the tops dont brown. serve with berry or maple syrup for dipping.