Blueberry pancakes enhanced with ricotta - yum!
Preparation Time: 10 mins
Cooking Time: 13 mins
Yield: 10 x approx. 2-pancake servings
Beat egg yolks. Add cheese, flour, sugar, and salt. Beat until smooth, then set aside.
Beat egg whites until stiff but not dry. Gently fold cheese mixture and blueberries into egg whites.
Lightly oil a heated griddle or frying pan. For each pancake, pour about 1/4 cup batter onto hot griddle. Turn pancakes when they are puffed and full of bubbles. Cook other side until golden brown.
Can serve with butter and maple syrup, or extra whipped part-skim Ricotta cheese and blueberries.
Topping suggestions are not included in the nutritional analysis.