Blueberry Pancakes: 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. coarsely grated lemon peel (yellow part only) 8 egg whites 2 c. fresh blueberries
Blueberry Ginger Sauce: 2 c. fresh blueberries 1/4 c. sugar 1 Tbsp. cornstarch 1 Tbsp. finely chopped crystallized ginger OR 1/2 tsp. ground ginger 1/3 c. water
What to do:
1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. 2. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. 3. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. 4. Over medium heat, form cakes by spooning 1/4 c. of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 min. Serve with Blueberry Ginger Sauce.
Blueberry Ginger Sauce: 1. 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 min.
