Fluffy Blueberry Pancakes
  • 2 eggs, separated
  • 2 egg whites
  • 3/4 cup ricotta cheese
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 cup fresh blueberries


Separate eggs; reserve yolks and whites; set aside. In a medium-sized bowl, combine ricotta, butter, egg yolks and vanilla until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, whip egg whites until they form soft peaks. Fold egg whites and blueberries into batter. Over medium heat, heat a griddle or skillet. Spoon batter, half a cup at a time, onto hot griddle. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

Yield: 4 portions

Blueberry Ginger Sauce

In a large saucepan, combine 1 pint fresh or frozen blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger; stir in 1/3 cup water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.

Yield: 1-1/2 cups