Fluffy Blueberry Pancakes with Sauce

Recipe courtesy of the US Highbush Blueberry Council.

Recipe Ingredients:

Blueberry Ginger Sauce:
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystallized ginger or 1/2 teaspoon ground ginger
1/3 cup water

Blueberry Pancakes:
1 1/2 cups part-skim ricotta cheese or drained small curd cottage cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons coarsely grated lemon peel (yellow part only)
8 egg whites
2 cups fresh blueberries

Cooking Directions:

1. For Blueberry Ginger Sauce: 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 minute.
2. For Blueberry Pancakes: In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
3. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
4. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter.
5. Over medium heat, form cakes by ladling 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 377; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 181mg; Total Carbs: 43g; Fiber: 3g; Protein: 15g; Sodium: 239mg.

Recipe and photograph courtesy of the US Highbush Blueberry Council. Used with permission.