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Blueberry Ricotta Pancakes with Blueberry Syrup

Total Time: 35 mins.
Prep Time: 15 mins.
Cook Time: 20 mins.
Serves: 20 pancakes and 375ml syrup

Ingredients

Blueberry Syrup:

500 mL (2 cups) Europe's Best® Wild Woodland Blueberries, frozen
125 mL (1/2 cup) maple syrup or granulated sugar
50 mL (1/4 cup) orange juice

Pancakes:

250 mL (1 cup) ricotta cheese
3 eggs, separated
125 mL (1/2 cup) milk
30 mL (2 tbsp) Spectrum Canola Oil
50 mL (1/4 cup) granulated sugar
1 mL (1/4 tsp) salt
Pinch ground nutmeg
175 mL (3/4 cup) All Purpose Flour
10 mL (2 tsp) baking powder
125 mL (1/2 cup) Europe's Best Wild Woodland Blueberries

Star Product

Wild Woodland Blueberries

Directions

  1. For the syrup, in a saucepan, combine Europe’s Best Woodland Blueberries, syrup and orange juice over medium-high heat. Bring to a gentle boil. Cook, stirring occasionally until berries are defrosted, about 6 minutes. Remove from heat. Let stand while preparing pancakes.
  2. For the pancakes, in a mixing bowl, combine cheese, egg yolks, milk, oil, sugar, salt nutmeg, flour and baking powder. In a separate clean bowl, beat egg whites until soft peaks form. Gently fold into pancakes base along with Europe’s Best Woodland Blueberries.
  3. Brush a large non-stick skillet, over medium-high heat with vegetable oil. Spoon 3tbsp (45mL) batter in large spoonfuls into skillet. Cook about 2 minutes per side, until each side is golden brown and centres are cooked. (Test one before removing from pan.) (Depending on skillet used, heat may need to be adjusted slightly.) Place cooked pancakes on a parchment-lined baking sheet and keep warm while cooking remaining pancakes.
  4. Serve pancakes with blueberry syrup.

    Make Ahead:
    Syrup can be prepared, covered and refrigerated up to two days ahead. Syrup also is tasty spooned over yogurt or ice cream.