• BH&G 3343

    From Dave Drum@1:229/452 to All on Sat Jul 17 14:03:16 2021
    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

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