Lemon Ricotta Blueberry Pancakes
"Sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat. Low-fat ricotta cheese and beaten egg whites lighten the batter. Freshly grated lemon zest gives a hint of flavor. Eat as is or dust with confectioners' sugar...."
INGREDIENTS
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1 cup all-purpose flour
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1/4 cup sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup part-skim ricotta
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2 large eggs, separated
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1/2 cup low-fat (1%) milk
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2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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1 1/2 cups Driscoll's Blueberries plus more for garnish (optional)
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