Recipe - Ricotta Pancakes With Blueberry Sauce - Martha Stewart Li

1 cup Fresh or thawed frozen
blueberries
1 tablespoon Plus 2 t sugar
One fourth teaspoon Grated lemon zest
Pinch of ground cinnamon
2 lg Eggs, separated
1/3 cup Nonfat or partskim ricotta
One fourth cup Lowfat milk
6 tablespoon Allpurpose flour
One fourth teaspoon Baking powder
Pinch of salt
2 teaspoon Canola oil
Any combination of fresh
berries, for garnish (opt.)

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T
sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy,
about 5 minutes. Remove from heat.

2. Blend egg yolks and ricotta in a food processor until smooth. Add milk,
flour, remaining 2 t sugar, baking powder, and salt, and process until
completely blended. Pour into a mixing bowl.

3. Beat egg whites in another bowl until stiff peaks form; fold gently into
batter.

4. Heat oil in a large nonstick skillet over mediumlow heat. Pour batter
into skillet by the quarter cups. Cook until tops are bubbly and
drylooking, about 4 minutes; turn and cook until golden brown, about 4
minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
Posted to MMRecipes Digest V4 #055 by "Kim" kreese@paradise.net on Feb
23, 1997.