Preparation:
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. |
