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Name: Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: fresh berries Any combination; 1 c frozen blueberries Fresh or thawed; 1/4 c Low-fat milk; 1/4 ts Baking Powder; 6 tb All-purpose flour; 1 Pinch ground cinnamon; 1 Pinch salt; 1/3 c Nonfat ricotta or part-skim ricotta; 2 ts Canola oil; 1/4 ts lemon zest Grated; 2 lg Eggs separated; 1 tb sugar Plus 2 t

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INGREDIENTS

fresh berries ; Any combination
1 c frozen blueberries ; Fresh or thawed
1/4 c Low-fat milk
1/4 ts Baking Powder
6 tb All-purpose flour
1 Pinch ground cinnamon
1 Pinch salt
1/3 c Nonfat ricotta ; or part-skim ricotta
2 ts Canola oil
1/4 ts lemon zest ; Grated
2 lg Eggs ; separated
1 tb sugar ; Plus 2 t

INSTRUCTIONS

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat. 2. Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 t sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl. 3. Beat egg whites in another bowl until stiff peaks form; fold gently into batter. 4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cups. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & Posted to MM-Recipes Digest V4 #055 by "Kim" on Feb 23, 1997.

NOTES

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Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li

fresh berries Any combination
1 c frozen blueberries Fresh or thawed
1/4 c Low-fat milk
1/4 ts Baking Powder
6 tb All-purpose flour
1 Pinch ground cinnamon
1 Pinch salt
1/3 c Nonfat ricotta or part-skim ricotta
2 ts Canola oil
1/4 ts lemon zest Grated
2 lg Eggs separated
1 tb sugar Plus 2 t

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T  sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy,  about 5 minutes. Remove from heat.    2. Blend egg yolks and ricotta in a food processor until smooth. Add milk,  flour, remaining 2 t sugar, baking powder, and salt, and process until  completely blended. Pour into a mixing bowl.    3. Beat egg whites in another bowl until stiff peaks form; fold gently into  batter.    4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter  into skillet by the quarter cups. Cook until tops are bubbly and  dry-looking, about 4 minutes; turn and cook until golden brown, about 4  minutes more. Serve with blueberry sauce. Garnish with berries, if desired.    Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>  Posted to MM-Recipes Digest V4 #055 by "Kim" <kreese@paradise.net> on Feb  23, 1997.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8

Calories: 173
Calories from Fat: 76 (44%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.4g
Cholesterol 267.6mg		82 %
Sodium 186.5mg		6 %
Potassium 125.8mg		3 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 13.6g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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