Yield: 6 servings, 24 pancakes.
1 ½ cups part-skim ricotta cheese or drained small-curd cottage cheese
¼ cup butter, melted
4 egg yolks
½ cup flour
¼ cup sugar
2 tsp. grated lemon peel, yellow part only
8 egg whites
2 cups fresh blueberries
BLUEBERRY GINGER SAUCE:
2 cups fresh blueberries
¼ cup sugar
1 Tbsp. cornstarch
1 Tbsp. finely chopped crystallized ginger (or ½ tsp. dried ground ginger)
1⁄3 cup water
In medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg white and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry ginger Sauce.
For blueberry ginger sauce: In large saucepan, combine blueberries, sugar, cornstarch and ginger. Stir in 1⁄3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. Yields 1 1/2 cups.
U.S. HIGHBUSH BLUEBERRY COUNCIL
