Ricotta Blueberry Pancakes with Blueberry Sauce
Make these fluffy pancakes the centerpiece of a Mother’s Day brunch or serve them to weekend guests you want to impress. The pancakes have no leavening other than beaten egg whites; they are almost soufflé like. You can make the blueberry sauce the night before and reheat to serve.
Recipe makes about 12 pancakes.
Featuring California Wines
|large eggs, separated
|unbleached all-purpose flour
|unsalted butter, melted
|Unsalted butter, softened, for serving (optional)