Ricotta hotcakes with blueberrries

18 servings

Ingredients

Quantity Ingredient
1 cup Ricotta cheese
¼ cup Cottage cheese
¼ cup Whole milk
4 Eggs; separated
1¼ cup All-purpose flour
1¾ teaspoon Baking powder
2 Pinches salt
1 pint Fresh or frozen blueberries
¼ cup Water
¼ cup Sugar
2 tablespoons Fresh lemon juice
½ teaspoon Vanilla
Butter for cooking
Confectioners' sugar

Directions

In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks ;unil shightly lumpy. Sift flour, baking powder and salt over wet ingredients; ehisk until just combined In a separate bowl, whisk egg whites to stiff folds. (When whisk is lifted straight out of bowl and inverted, whites should hold their shape with a soight bend at the tip.} With a spatula, gently fold whites into batter. In a small saucepan over medium heat, bring blueberries, water, sugar, lemon juice and vanilla to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from hea.l Preheat a nonstick fry pan or griddle over medium heat. Melt ½ tsp butter in pan and wipe off excess with a paper towel. Spoon 2 tbs. batter onto pan to form each hotcake. Cook until bubbles form on surface and hotcake is golden underneath, 3-4 minutes. Turn with a spatula, cook 2 min. more, and transfer to a warmed plate. Top with blueberries and dust with contectioners' sugar.

Recipe by: Williams Sonoma Catalog Converted by MM_Buster v2.0l.

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