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Blueberry Ricotta Pancakes with Blueberry Syrup

In addition to a breakfast menu item, serve these for brunch or a light supper with grilled sausages. Freeze any leftover pancakes and reheat in a preheated 400 °F (200 °C) oven for 8 to 10 minutes or until hot.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Serving: About 20 pancakes (each about 7.5 cm/3inches), 375 mL (1 1/2 cups) syrup

Ingredients:

Blueberry Syrup:
•   500 mL (2 cups) Europe's Best® 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) Crisco® Canola or Vegetable Oil
•   50 mL (1/4 cup) granulated sugar
•   1 mL (1/4 tsp) salt
•   Pinch ground nutmeg
•   175 mL (3/4 cup) Robin Hood® All Purpose Flour
•   10 mL (2 tsp) baking powder
•   125 mL (1/2 cup) Europe's Best Woodland Blueberries

Preparation:

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.

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