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Categories:
all-purpose sugar baking soda salt buttermilk eggs lemon juice lemon zest Ricotta cheese blueberries
Viewed: 42 - Published at: 5 years agoIngredients
- 1-1/2 cup All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1-1/2 cup Buttermilk
- 2 whole Large Eggs, Separated
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 1/3 cups Part-skim Ricotta Cheese
- 1 cup Blueberries, Fresh Or Frozen
Method
- In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, lemon juice, and lemon zest to blend.
- Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
- In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
- Next, add the blueberries to the mix.
- Place a large, nonstick frying pan over medium heat; when hot, coat lightly with cooking spray and adjust heat to maintain temperature.
- Drop batter onto the pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes. Turn cakes with a wide spatula and brown the other side, 1 1/2 to 2 minutes longer. Coat pan with more cooking spray as necessary to cook remaining pancakes.
- Serve piping hot with maple syrup or more blueberries.
