Title: Ricotta pancakes with blueberry sauce - marth
 Categories: Break/brnch, Soup/stews, Sauces, Cheesecakes
      Yield: 8 Servings
 
      1 c  Fresh or thawed frozen
           -blueberries
      1 tb Plus 2 t sugar
    1/4 ts Grated lemon zest
           Pinch of ground cinnamon
      2 lg Eggs, separated
    1/3 c  Nonfat or part-skim ricotta
    1/4 c  Low-fat milk
      6 tb All-purpose flour
    1/4 ts Baking powder
           Pinch of salt
      2 ts Canola oil
           Any combination of fresh
           -berries, for garnish (opt.)
 
  1. In a small saucepan over medium heat, cook blueberries, 2 T water,
  1 T sugar, the lemon zest, and cinnamon, stirring frequently, until
  syrupy, about 5 minutes. Remove from heat.
  
  2. Blend egg yolks and ricotta in a food processor until smooth. Add
  milk, flour, remaining 2 t sugar, baking powder, and salt, and
  process until completely blended. Pour into a mixing bowl.
  
  3. Beat egg whites in another bowl until stiff peaks form; fold
  gently into batter.
  
  4. Heat oil in a large nonstick skillet over medium-low heat. Pour
  batter into skillet by the quarter cups. Cook until tops are bubbly
  and dry-looking, about 4 minutes; turn and cook until golden brown,
  about 4 minutes more. Serve with blueberry sauce. Garnish with
  berries, if desired.
  
  Martha Stewart Living/October/94 Scanned & edited by Di Pahl &