Pancakes - Lemon Ricotta w Blueberry Maple Syrup

By LyndaLee

Whipped egg whites add a light airiness to these pancakes, while ricotta gives them a touch of creaminess. Lemon zest tints them pale yellow and when served alongside blueberry maple syrup, these pancakes look and taste like spring.

Ingredients

• 1 cup blueberries
• 1/2 cup pure maple syrup
• 1 tbsp finely grated lemon zest, (about 1 lemon)
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1-1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup fresh ricotta
• 3/4 cup milk
• 3 eggs, separated
• olive oil cooking spray

Preparation

Step 1

Preheat oven to 250°F. Line a rimmed sheet pan with parchment paper and place in oven to preheat.
In a saucepan set over medium heat, combine blueberries, maple syrup and lemon juice. Bring just to a boil and simmer gently until blueberries swell, about 1 minute. Transfer to a serving jug and keep warm.

Meanwhile, in a large bowl, whisk flour, sugar, baking powder and salt together until well blended, set aside.

In a separate bowl, combine ricotta, milk, egg yolks and lemon zest together in a bowl and stir until smooth. Add to dry ingredients and stir until just combined.

In a clean dry bowl, beat egg whites with an electric mixer until soft peaks form. With a rubber spatula, fold egg whites into ricotta mixture in two batches until just blended.

Preheat a non-stick skillet or griddle over medium-low heat and lightly spray with cooking spray. Working in batches, ladle ¼ cup batter onto the skillet for each pancake, being careful not to overcrowd the pan. Cook until golden on underside, about 1 to 2 minutes. Turn over and cook until golden and cooked through, about 1 minute more.

Transfer pancakes to prepared sheet pan and keep warm in oven while remaining batches are cooked. Serve finished pancakes with blueberry syrup.


Nutrients Per Serving
Nutrients per serving (based on 4 servings): 473 calories, 11 g fat, 17 g protein, 2 g fiber, 77 g carbohydrates. Excellent source of calcium, zinc, vitamin B12. Good source of niacin and folate.