These pancakes are light, fluffy and chock full of blueberries. The buttermilk gives them a little zing, while whipped egg whites and ricotta cheese deliver a great texture. These are perfect for a Sunday morning breakfast, or a quick week night meal. Add bacon and eggs and a little maple syrup to finish off this meal.
- 1 1/2 C. flour
- 2 T. brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs, separated
- 1 C. buttermilk
- 1/2 C. ricotta
- 1 tsp. vanilla
- 1 1/2 C. blueberries
Whisk together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together egg yolks, buttermilk, ricotta and vanilla. Stir wet ingredients into dry ingredients until just combined. Beat egg whites until they form soft peaks. Fold egg whites into batter. Fold blueberries into batter.
Lightly spray a griddle or nonstick pan with cooking spray. Heat to medium heat, and spoon batter out in 1/4 cup heaps. Wait for bubbles to form on top of each pancake and for the bottom to be golden brown before flipping. Cook on second side until golden brown (4 to 5 minutes total cooking time).
Serve with butter and maple syrup.
Recipe modified from Martha Stewart