Ricotta Hotcakes With Blueberries

• 1 cup ricotta cheese
• 1/4 cup cottage cheese
• 1/4 cup whole milk
• 4 eggs, separated
• 1/ 1/4 cups all purpose flour
• 1 3/4 tsp baking poweder
• 2 pinchs salt
• 1 pint fresh or frozen blueberries
• 1/4 cup water
• 1/4 cup sugar
• 2 T fresh lemon juice
• 1/2 tsp vanilla extract
• butter for cooking
• confectioner's sugar

1. in a bowl, whisk rocotta cheese, cottage cheese, milk and egg yolks until slightly lumpy. Stir flour, baking powder and salt over wet ingredients; whisk until just combined. In a separate bowl, whisk egg whites to stiff folds. 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 heat. Prehat a non stick fry pan or griddle over medium heat. melt 1/2 tsp butter and pan and wipe off excess with a paper towel. Spoon 2 T batter onto pan to form each hotcake. Cook until bubbles form on surface and hotcake is golden underneath 3-4 min. Turn with a spatula, cook 2 min more, and transfer to a warmed plate. Top with blueberries and dust with confectioner's sugar.

ricotta cheese, cottage cheese, milk, eggs, flour, baking poweder, salt, blueberries, water, sugar, t, vanilla, butter, s sugar

Taken from www.epicurious.com/recipes/member/views/ricotta-hotcakes-with-blueberries-50008195 (may not work)