Driscoll's Blueberry Pancakes

Presented by Driscoll's

PHOTO COURTESY OF DRISCOLL'S

The heart of summer is now. The days stretch out into long, warm nights where fireflies wink from yard to yard and the kids run in ever expanding and contracting herds. Taking advantage of every minute makes for soggy swimsuits, knobby legs wallpapered in bandages and impromptu backyard sleepovers. Whether I’m hosting friends from out of town, leading the extended family charge to the cabin or just hosting the roaming hoards first thing in the morning, there is one breakfast that always satisfies even the most discerning of young palates: blueberry pancakes.
There’s something magical that happens when those ripe berries are mixed into a cloud of fluffy ricotta cheese with a kiss of bright lemon. Just give this recipe a try and see what I mean.
https://www.driscolls.com/recipe/lemon-ricotta-blueberry-pancakes

Lemon Ricotta Blueberry Pancakes

INGREDIENTS

1 Cup all-purpose flour
1/4 Cup sugar
1 Tsp. baking powder
1/4 Tsp. salt
1 Cup part-skim ricotta
1/2 Cup low-fat (1%) milk
2 Teaspoons grated lemon zest
1 Tsp. vanilla extract
1 1/2 Cups Driscoll's Blueberries plus more for garnish (optional)
2 large eggs, separated

DIRECTIONS

Preheat oven to 200°F.
Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.
By: Joy Summers

This post is presented by Driscoll's

 

 
Edit ModuleShow Tags

Recently Posted on MNMO

Weekend Best Bets: Dec. 14-16

Your weekend to-do list around the Twin Cities: a brewery tour, holiday shows, Michael Bolton, and more

Into the Spider-Verse with Animator Tony Siruno

Character designer and visual development artist Tony Siruno talks about "Spider-Man: Into the Spider-Verse" and where his Minnesota side still shows

Loaves & Fishes Sets Record of 1 Million Meals

Help the statewide food-service organization ring in 1 million meals by volunteering at events this month

New Restaurant: Piggy Bank Brings Burgers and Wings to Uptown

Will Piggy Bank be the restaurant that finally succeeds where Lotus, Game Sports Bar, Salsa a la Salsa, and Boneyard failed?

"A Charlie Brown Christmas" Gets Full Choreo at a St. Paul Bar

Think: jazzy, dorky, with some Charles Schulz melancholy—to the full soundtrack

Easy Approach to Celebration Bread

Twin Cities cookbook authors Zoë François and Jeff Hertzberg on making homemade bread that is not only sweet-tasting, but sweet for the soul

Review: "The Wickhams" at Jungle Theater

This continuation of "Christmas at Pemberley" brings humor and independence to some of Jane Austen's most beloved characters

Review: Birch's Lowertown Has a Top 10 Twin Cities Burger

In St. Paul, Jason DeRusha found a new burger for the Twin Cities' "Top 10"—and a whole menu of pleasant surprises