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- 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!
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.