Blueberry pancakes enhanced with ricotta - yum!
Author: Wisconsin Milk Marketing Board - www.wisdairy.com
Serves: 10 person(s)
Preparation Time: 10 mins
1 cup (4 oz) Wisconsin part-skim ricotta cheese
3/4 cup flour
1 Tbsp sugar
1/4 tsp salt
4 medium egg whites
1 cup fresh or frozen blueberries, thawed and drained
2 tsp canola oil
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.
Topping suggestions are not included in the nutritional analysis.
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