RICOTTA PANCAKES WITH BLUEBERRY SAUCE

1 cup fresh or thawed frozen blueberries
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon grated lemon zest
pinch ground cinnamon
2 large eggs, separated
2/3 cup nonfat or part-skim ricotta
1/4 cup lowfat milk
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
pinch salt
2 teaspoons canola oil
any combination of fresh berries (for garnish, optional)

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.

This recipe is easily doubled or tripled. Ricotta cheese rather than butter or oil adds moisture to these low-fat pancakes.

Servings: 8
Source: Martha Stewart Living, October 1994