Time to prepare: 5 min
Time to cook: 25 min
A delicious weekend breakfast option. The sweet blueberry sauce is the perfect accompaniment for these golden zingy hotcakes.
3 large eggs
2 large egg whites
1 cup (250 mL) smooth ricotta cheese
1/4 cup (60 mL) butter, melted
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) lemon zest, grated
1/4 tsp (1.25 mL) salt
1 1/2 cups (375 mL) all-purpose flour
Ingredients (Blueberry syrup – Makes 1 cup)
2 cups (500 mL) blueberries, fresh or frozen
2 cups (500 mL) maple syrup
2 tsp (10 mL) lemon juice
STEP 1 In a medium bowl, whisk together whole eggs, ricotta, butter, sugar, lemon zest, and salt until smooth. Stir in flour just until combined.
STEP 2 In another bowl, whisk egg whites until stiff peaks form. Using a spatula, gently fold whites into batter until well combined.
STEP 3 Set a greased, large non-stick skillet over medium heat. Drop in heaping tablespoons of batter to form small, round hotcakes. Cook until golden, about 1 1/2 minutes per side. Serve hotcakes warm with Blueberry Syrup.
Instructions (Blueberry syrup)
STEP 1 In a medium saucepan, combine all ingredients. Bring to a boil over medium high heat, then reduce heat to low and simmer, stirring occasionally, until blueberries are very soft. Remove pan from heat and, using a potato masher, mash blueberries.
STEP 2 Strain mixture through a fine-mesh sieve set over a bowl. Discard blueberry pulp. Pour syrup into an airtight container and refrigerate.