Ricotta Hotcakes With Blueberries Recipe

Name: Ricotta Hotcakes With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1/4 cup cottage cheese; 1/4 cup whole milk; 4 eggs, separated; 1/ 1/4 cups all purpose flour; 1 3/4 tsp baking poweder; 2 pinchs salt; 1 pint fresh or frozen blueberries; 1/4 cup water; 1/4 cup sugar; 2 T fresh lemon juice; 1/2 tsp vanilla extract; butter for cooking; confectioner's sugar

Servings: persons

1 cup ricotta cheese
1/4 cup cottage cheese
1/4 cup whole milk
4 eggs, separated
1/ 1/4 cups all purpose flour
1 3/4 tsp baking poweder
2 pinchs salt
1 pint fresh or frozen blueberries
1/4 cup water
1/4 cup sugar
2 T fresh lemon juice
1/2 tsp vanilla extract
butter for cooking
confectioner's sugar

1
in a bowl, whisk rocotta cheese, cottage cheese, milk and egg yolks until slightly lumpy. Stir flour, baking powder and salt over wet ingredients; whisk until just combined. In a separate bowl, whisk egg whites to stiff folds. 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 heat. Prehat a non stick fry pan or griddle over medium heat. melt 1/2 tsp butter and pan and wipe off excess with a paper towel. Spoon 2 T batter onto pan to form each hotcake. Cook until bubbles form on surface and hotcake is golden underneath 3-4 min. Turn with a spatula, cook 2 min more, and transfer to a warmed plate. Top with blueberries and dust with confectioner's sugar.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup ricotta cheese, 1/4 cup cottage cheese, 1/4 cup whole milk, 4 eggs, separated, and more.

Yes, Ricotta Hotcakes With Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Hotcakes With Blueberries

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