1. In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
2. In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
span class=”Apple-style-span” style=”font-size:medium;”> whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
4. Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake. Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are golden-brown and cooked through. Serve immediately with maple syrup on the side.
Each serving: 276 calories; 10 grams protein; 41 grams carbohydrates; 2 grams fiber; 8 grams fat; 4 grams saturated fat; 98 mg. cholesterol; 369 mg. sodium.
Brittany TuckerMay 17, 2009
They look delicious. I’ll have to give them a try soon!
AnonymousNovember 14, 2009
I have a recipe that is very similiar and I have been looking for it. These are fantastic. The ones I have have caramelized apples on top of the pancakes and proschiutto in between the layers of pancakes. I got it off of a cooking channel.