Zutaten für Blueberry Ricotta Pancakes
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 15 ounces (about 1 ½ cups) whole milk ricotta cheese
- ½ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ cups frozen blueberries
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Zubereitung von Blueberry Ricotta Pancakes
- Separate 2 large eggs, reserving the egg whites in a clean bowl. Whip the egg whites until stiff peaks form.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 15 ounces (about 1 ½ cups) whole milk ricotta cheese, ½ cup whole milk, 1 teaspoon pure vanilla extract.
- Gently fold the whipped egg whites into the ricotta mixture until just combined. Be careful not to deflate the egg whites.
- Gently fold in 1 ½ cups frozen blueberries (or 2 cups fresh blueberries).
- Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Slightly flatten with a spatula if desired.
- Serve immediately with your favorite toppings, such as real maple syrup, whipped cream, or a sprinkle of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
68g
Carbs
11g
