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  4. Fluffy Blueberry Pancakes

Breakfasts

Whether you're looking for an easy weekday solution or a decadent weekend brunch, BC blueberries add a healthy kick-start to your day!

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    Fluffy Blueberry Pancakes

    Breakfasts

    Fluffy Blueberry Pancakes

    Yields
    24 pancakes / 6 portions

    Ingredients

     

    • 1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
    • 1/4 cup butter, melted   
    • 4 egg yolks
    • 1/2 cup flour
    • 1/4 cup sugar
    • 2 teaspoons grated lemon peel (yellow part only)
    • 8 egg whites
    • 2 cups fresh blueberries

     

    Directions

    In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.