Blueberry Pancakes with Blueberry Ginger Sauce
Blueberry Ginger Sauce
Blueberry Pancakes
Blueberry Ginger Sauce
  1. In a large saucepan, combine blueberries, sugar, cornstarch, and ginger; stir in water.
  2. Over medium-high heat, bring sauce mixture to a boil. Cook and stir until sauce thickens, approx. 1 minute.
Blueberry Pancakes
  1. In a medium-sized bowl, combine ricotta, butter, and egg yolks until blended.
  2. In a small bowl, stir together flour, sugar, and lemon zest. Stir dry ingredients into ricotta mixture.
  3. In a separate medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites into batter, and then fold in blueberries.
  4. Over medium heat, spoon 1/4 cup of batter per pancake onto a hot, lightly-greased griddle or skillet.
  5. Cook cakes, turning once until browned, approx. 4 minutes.
  6. Serve with Blueberry Ginger Sauce.
Recipe Notes

Recipe and photo courtesy of the US Highbush Blueberry Council.