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.
Copyright © 1996-2014 CalorieKing Wellness Solutions, Inc.