Ingredients2 cups SweetStacks Gourmet Pancake Mix/Waffle Mix
2 large egg, separated
1 cup buttermilk
1/3 cup ricotta cheese
6 tablespoon unsalted butter melted
2 teaspoons fine lemon zest
1-1/2 cups fresh or frozen thawed blueberries
1 cup light agave syrup
2 teaspoons fresh lemon juice
InstructionsIn a large bowl whisk together egg yolks, buttermilk, ricotta cheese and 4 tablespoons melted butter. Stir in pancake mix and 1 teaspoon lemon zest just until mixed.
In a medium bowl beat egg whites with electric mixer until stiff peaks form, gently fold into pancake mixture. Heat a large non-stick skillet or griddle over medium-high then brush with a little of remaining melted butter. Working in batches use a small ladle pour pancake batter onto skillet or griddle and cook pancakes until golden on each side Brush with melted butter and continue cooking pancake while keeping cooked pancakes warm in a 250F. degree oven.
Meanwhile make syrup by placing remaining lemon zest, blueberries, agave syrup and lemon juice in a small saucepan. Heat over low being careful not to boil.
Serve pancakes with butter, warmed blueberry syrup and dusted with a little powdered sugar.
NotesThis recipe was submited by Margee Berry of Trout Lake, WA
We are happy to share her delicious, yummy recipe with you! Enjoy!!
TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.
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