Zutaten für Bld's Blueberry Ricotta Pancakes
- Eggs
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup fresh blueberries (for pancakes and syrup, if making homemade)
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Zubereitung von Bld's Blueberry Ricotta Pancakes
- In a large bowl, whisk together 4 large egg yolks and 1 cup ricotta cheese until no large lumps remain, but maintain some texture.
- Whisk in 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Then, whisk in 1/2 cup milk.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 2 teaspoons baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form (about 4 minutes).
- Gently fold the whipped egg whites into the batter until just combined.
- Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
- Top each pancake with 10-12 fresh blueberries.
- Cook for approximately 2 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite maple syrup (homemade blueberry syrup recommended!)
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
55g
Fat
20g
Carbs
13g
