Subj : BH&G 3343
To   : All
From : Dave Drum
Date : Sat Jul 17 2021 14:07:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry-Ricotta Pancakes
 Categories: Breads, Cheese, Dairy, Fruits
      Yield: 16 Servings
 
    1/2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
      1 c  Ricotta cheese
      4    Egg yolks
      3 tb Sugar
    1/4 c  Milk
  1 1/2 c  Blueberries; fresh or
           - frozen
      4    Egg whites

MMMMM----------------------BLUEBERRY SYRUP---------------------------
      2 c  Fresh or frozen blueberries
      1 c  Pure maple syrup
      2 ts Lime or lemon juice
 
  MAKE THE SYRUP: In a medium saucepan combine blueberries,
  maple syrup, and juice. Bring to boiling; reduce heat.
  Simmer, uncovered for 15 to 20 minutes or until
  blueberries become soft, stirring occasionally.
  
  Use a potato masher to thoroughly mash blueberries. Set a
  fine-mesh sieve or a strainer lined with 100-percent
  cotton cheesecloth over a medium bowl. Pour blueberry
  pulp through sieve. Discard solids. Pour syrup into an
  airtight storage container. Serve warm. Cover and
  refrigerate the remaining syrup for up to 1 week.
  
  MAKE THE PANCAKES: In a mixing bowl combine flour, baking
  powder, and salt. In another mixing bowl beat together
  ricotta cheese, egg yolks, and sugar until well combined.
  Add to flour mixture; stir until smooth. Stir in milk.
  Fold in blueberries.
  
  In a small mixing bowl beat the egg whites with an
  electric mixer on high speed until stiff peaks form (tips
  stand straight). Gently fold the beaten egg whites into
  batter, leaving a few puffs of egg white. Do not
  overbeat.
  
  Heat a lightly greased griddle or heavy skillet over
  medium heat until a few drops of water dance across the
  surface. For each pancake, pour about 1/4 cup batter onto
  the hot griddle. Spread batter into a circle about 4
  inches in diameter.
  
  Cook over medium heat until pancakes are golden brown,
  turning to cook the second sides when pancake surfaces
  are bubbly and edges are slightly dry (about 1 to 2
  minutes per side). Serve immediately or keep warm in a
  loosely covered ovenproof dish in a 300ºF/150ºC oven.
  
  Makes 16 pancakes.
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Everything comes to him who waits but a loaned book." -- Kin Hubbard

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