Ricotta Pancakes With Blueberry Sauce

Ingredients

1 cup fresh or thawed frozen blueberries 

1 tablespoon plus 2 teaspoons sugar 

1/4 teaspoon grated lemon zest 

Pinch of ground cinnamon 

2 large eggs, separated 

2/3 cup nonfat or part-skim ricotta 

1/4 cup low-fat milk 

6 tablespoons all-purpose flour 

1/4 teaspoon baking powder 

Pinch of salt 

2 teaspoons canola oil 

Any combination of fresh berries, for garnish (optional) 

Preparation

In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.

Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.

Beat egg whites in another bowl until stiff peaks form; fold gently into batter.

Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. 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.