Preheat oven to 400 degrees.
Separate the eggs and beat the egg whites to a soft peak. Set aside.
Combine the egg yolks, ricotta, butter milk, melted butter, lemon or tangerine juice and zest together in a mixing bowl.
Sift the 1 cup of the flour, baking powder, baking soda, sugar and salt into the ricotta mixture. Beat on medium speed for 2 minutes.
Gently fold in the egg whites until almost combined.
Sift the remaining 1/c cup of flour over the blueberries and gently toss until the berries are coated. If the berries are fresh, and not frozen, rinse the berries just before tossing with the four so that the four will adhere to the berries. This will help keep the berries from sinking to the bottom of the batter as well as prevent them from turning your batter purple.
Gently fold the berries and flour into the batter. Try not to break up the berries, if possible.
Use a regular spoon to fill the cups of an oiled Madeliene pan about 2/3 of the way. If using a muffin tin, fill only 1/4 to 1/2 of the way full so that you will have a thin dipper and not a muffin.
Bake at 400 degrees for 12 to 14 minutes or until the bottoms are golden brown. The tops may not brown as well because of the amount of egg white and ricotta so, be sure and check the bottoms for doneness.
Dust with powdered sugar, if desired.
Serve with berry or maple syrups for dipping.
Bake these pancake dippers in a Madeleine pan so that you can pick them up and dip them in fruit sauce. If you don’t have a Madeleine pan, use a muffin or mini-muffin tin. Only fill the regular sized muffin tin 1/3 of the way so that you have a thin little dipper to pick up and not a full sized muffin.
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