1 c Ricotta cheese
1/4 c Cottage cheese
1/4 c Whole milk
4 Eggs; separated
1 1/4 c All-purpose flour
1 3/4 ts Baking powder
2 Pinches salt
1 pt Fresh or frozen blueberries
1/4 c Water
1/4 c Sugar
2 tb Fresh lemon juice
1/2 ts Vanilla
Butter for cooking
Confectioners’ sugar
In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks ;unil
shightly lumpy. Sift flour, baking powder and salt over wet ingredients;
ehisk until just combined In a separate bowl, whisk egg whites to stiff
folds. (When whisk is lifted straight out of bowl and inverted, whites
should hold their shape with a soight bend at the tip.} 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 hea.l
Preheat a nonstick fry pan or griddle over medium heat. Melt 1/2 tsp butter
in pan and wipe off excess with a paper towel. Spoon 2 tbs. batter onto pan
to form each hotcake. Cook until bubbles form on surface and hotcake is
golden underneath, 3-4 minutes. Turn with a spatula, cook 2 min. more, and
transfer to a warmed plate. Top with blueberries and dust with
contectioners’ sugar.
Yields
18 servings