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 &
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8|
|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.
Calories per serving: 173
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!