Fluffy Blueberry Pancakes with Sauce
Courtesy of US Highbush Blueberry Council
 
Serve With:
Bacon or sausage links and freshly brewed coffee.
Servings: 6
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
Blueberry Pancakes:
* 1 1/2 c. part-skim ricotta cheese OR drained small curd cottage cheese
* 1/4 c. butter, melted
* 4 egg yolks
* 1/2 c. flour
* 1/4 c. sugar
* 2 tsp. coarsely grated lemon peel (yellow part only)
* 8 egg whites
* 2 c. fresh blueberries

Blueberry Ginger Sauce:
* 2 c. fresh blueberries
* 1/4 c. sugar
* 1 Tbsp. cornstarch
* 1 Tbsp. finely chopped crystallized ginger OR 1/2 tsp. ground ginger
* 1/3 c. water
What to do:
1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
2. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
3. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter.
4. Over medium heat, form cakes by spooning 1/4 c. of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 min. Serve with Blueberry Ginger Sauce.

Blueberry Ginger Sauce:
1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 min.
Nutritional information:
Calories: 377;   Total Fat: 16g;   Saturated Fat: 9g;   Cholesterol: 181mg;   Total Carbs: 43g;   Fiber: 3g;   Protein: 15g;   Sodium: 239mg;