Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li
| Yield: | 8 Servings |
| Categories: | Breakfast, Sauces |
| 1 | c | Fresh or thawed frozen blueberries |
| 1 | tb | Plus 2 t sugar |
| 1/4 | ts | Grated lemon zest |
| Pinch of ground cinnamon | ||
| 2 | lg | Eggs, separated |
| 1/3 | c | Nonfat or part-skim ricotta |
| 1/4 | c | Low-fat milk |
| 6 | tb | All-purpose flour |
| 1/4 | ts | Baking powder |
| Pinch of salt | ||
| 2 | ts | Canola oil |
| Any combination of fresh berries, for garnish (opt.) |
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