Blueberry-Ricotta Pancakes

• 2 teaspoons baking powder
• 3 tablespoons sugar
• 4 egg yolks
• 1 12 cups fresh blueberries or 1 12 cups frozen blueberries
• 12 teaspoon salt
• 14 cup low-fat milk
• 12 cup all-purpose flour
• 1 cup low-fat ricotta cheese
• 4 egg whites

1. In a mixing bowl combine flour, baking powder, and salt.
2. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined.
3. Add to flour mixture; stir until smooth.
4. Stir in milk.
5. Fold in blueberries.
6. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight).
7. Gently fold the beaten egg whites into batter, leaving a few puffs of egg white.
8. Do not overbeat.
9. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface.
10. For each pancake, pour about 1/4 cup batter onto the hot griddle.
11. Spread batter into a circle about 4 inches in diameter.
12. 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).
13. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300F oven.
14. If desired, serve with Blueberry Syrup.

baking powder, sugar, egg yolks, fresh blueberries, salt, lowfat milk, flour, lowfat ricotta cheese, egg whites

Taken from www.food.com/recipe/blueberry-ricotta-pancakes-256310 (may not work)