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Blueberry-Ricotta Pancakes with Blueberry Maple Syrup

Blueberry-Ricotta Pancakes with Blueberry Maple Syrup

Get Ready

Servings: Serves 6 (makes 18 to 20 pancakes)

Prep Time: 8 minutes

Cook Time: 17 minutes

Ingredients: Add ingredients to List

1 cup blueberries, fresh or frozen (don't thaw) (Syrup)
1/2 cup maple syrup (Syrup)
1/8 tsp. ground cinnamon (Syrup)
1/2 cup white whole wheat flour (Pancakes)
1/2 cup all-purpose flour (Pancakes)
1/8 tsp. salt (Pancakes)
1 tsp. baking powder (Pancakes)
1/2 tsp. baking soda (Pancakes)
1/4 tsp. ground cinnamon (Pancakes)
1/8 tsp. ground nutmeg (Pancakes)
1 egg (Pancakes)
1 egg white (Pancakes)
1 cup part-skim ricotta cheese (Pancakes)
1/2 cup low-fat milk (Pancakes)
1 Tbsp. maple syrup (Pancakes)
1 tsp. vanilla extract (Pancakes)
1 Tbsp. vegetable oil (Pancakes)
1 cup blueberries, fresh or frozen (don't thaw) (Pancakes)

directions:

1. Prepare the syrup. In a medium saucepan, combine berries, syrup, and cinnamon.Bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes,stirring occasionally. Cover and remove from heat.
2. While syrup simmers, prepare the pancakes. In a medium bowl, use a whiskor fork to stir together white whole wheat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, andnutmeg.
3. In a large bowl, whisk together egg and egg white. Add ricotta, milk, maplesyrup, vanilla, and oil and whisk until smooth. Add flour mixture and stir gentlyjust to incorporate. Gently stir in berries. Batter will be thick.
4. Heat a nonstick griddle or skillet over medium-high heat. Spray with vegetablecooking spray. Scoop batter by the heaping tablespoon onto the pan, makingsure to allow room between pancakes (they will spread to about 3 1/2 incheswide). Cook until the surface is no longer shiny and bubbles appear on the sides,about 3 to 4 minutes. Turn pancakes with a spatula and cook until golden, another2 to 3 minutes. Transfer to a serving plate.
5. Serve pancakes warm, with blueberry maple syrup in a pitcher on the side.Store any extra syrup, covered, in the fridge.
Source: Hannaford fresh Magazine, May - June 2013

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Quantity Ingredients  
1 cup blueberries, fresh or frozen (don't thaw) (Syrup)  
1/2 cup maple syrup (Syrup)  
1/8 tsp. ground cinnamon (Syrup)  
1/2 cup white whole wheat flour (Pancakes)  
1/2 cup all-purpose flour (Pancakes)  
1/8 tsp. salt (Pancakes)  
1 tsp. baking powder (Pancakes)  
1/2 tsp. baking soda (Pancakes)  
1/4 tsp. ground cinnamon (Pancakes)  
1/8 tsp. ground nutmeg (Pancakes)  
1 egg (Pancakes)  
1 egg white (Pancakes)  
1 cup part-skim ricotta cheese (Pancakes)  
1/2 cup low-fat milk (Pancakes)  
1 Tbsp. maple syrup (Pancakes)  
1 tsp. vanilla extract (Pancakes)  
1 Tbsp. vegetable oil (Pancakes)  
1 cup blueberries, fresh or frozen (don't thaw) (Pancakes)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 (makes 18 to 20 pancakes)
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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