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"Hunger is the best sauce in the world."--Cervantes

Decadent Blueberry Pancakes Recipe

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This recipe for Decadent Blueberry Pancakes is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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. grated lemon peel
8 egg whites, beaten
2 C. fresh blueberries
Blueberry Ginger Sauce (recipe below)
Directions:
Directions:
In a medium bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 C. batter per pancake onto a hot, lightly greased griddle or skillet. Cook cakes, turning once, until golden brown. Serve with Blueberry Ginger Sauce. Makes 24 pancakes.

Blueberry Ginger Sauce:
In a large saucepan, combine 2 C. fresh blueberries, 1/4 C. sugar, 1 T. cornstarch and 1 T. finely chopped crystalized ginger or 1/2 tsp. dried ground ginger; stir in 1/3 C. water. Over medium heat, bring to a boil, cook and stir until sauce thickens. Serve warm.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I guess Mom passed her recipe picking ability on to me, as this is one of my treasured finds.

 

 

 

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