屈服：Yields about eighteen pancakes.
Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit ourGuide to Easterfor hundreds more recipes perfect for the holiday.
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- 3 large eggs, separated
- 3/4 cup part-skim ricotta, drained of excess liquid before measuring
- 2-1/4 cups buttermilk
- 5 Tbs. granulated sugar
- 1 Tbs. pure vanilla extract
- 3/4 tsp. table salt
- 8 oz. (1-3/4 cups) all-purpose flour
- 1茶匙发酵粉
- 1/4 tsp. baking soda
- 6盎司。冷冻的野蓝莓（不要解冻）或新鲜的野生或栽培蓝莓（1-1/2杯）
- Vegetable oil for the griddle
- 软化咸黄油，纯枫糖浆和糖果糖，用于食用
Nutritional Information
- Nutritional Sample Size per pancake
- Calories (kcal) : 110
- Fat Calories (kcal): 20
- Fat (g): 2
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 0
- 单不饱和脂肪（G）：0.5
- Cholesterol (mg): 40
- Sodium (mg): 190
- Carbohydrates (g): 16
- Fiber (g): 1
- 蛋白质（G）：5
Preparation
- 在一个大碗中，搅拌蛋黄和意大利乳清干酪。在酪乳，糖，香草和盐中搅拌。
- In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.
- Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.
- Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.
Ingredient Spotlight
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IN THIS RECIPERicotta Cheese
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IN THIS RECIPEButtermilk
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FEATUREDChinese Black Rice
Reviews
Rate or Review
评论（6个评论）
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KathyLit|2010年10月30日我做了无数次。诀窍是要在低处烹饪并保持煎饼的较小 - 有时很难做到，因为它需要更长的时间，但是它们是美味和营养的。我不将浆果整合到面糊中。
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Foodgeek|11/22/2009
I agree w/previous comments about these cakes needing to cook on low heat. My cakes took a long time to cook and they still had a soggy consistency. Is that the nature of ricotta? Don't know.I took the suggestion to cut the sugar in half, but I ended up adding more sugar to my batter because my blueberries were so tart.I thought the flavor of the cakes were good, but I'm not sure I would make these again.
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dras|2009年6月27日
these pancakes are good. they take awhile to cook through because they are so thick. i used way less sugar and next time will probally omit totally, with maple syrup you really don't need the cakes to be sweet. i will say i don't think they are as good as all the fat and cholestrol from the buttermilk, ricotta, and eggs.
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