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
|3 tbsp||maple syrup|
|4||large eggs, separated|
|1 tbsp||granulated sugar|
|½ tsp||sea salt|
|¼ tsp||vanilla extract|
|250 g||whole-milk ricotta|
|43 g||unbleached all-purpose flour|
|1 tbsp||unsalted butter, melted|
|Unsalted butter, softened, for serving (optional)|