Yield: 6 servings, 24 pancakes. 1 ½ cups part-skim ricotta cheese or drained small-curd cottage cheese ¼ cup butter, melted 4 egg yolks ½ cup flour ¼ cup sugar 2 tsp. grated lemon peel, yellow part only 8 egg whites 2 cups fresh blueberries BLUEBERRY GINGER SAUCE: 2 cups fresh blueberries ¼ cup sugar 1 Tbsp. cornstarch 1 Tbsp. finely chopped crystallized ginger (or ½ tsp. dried ground ginger) 1⁄3 cup water In medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a ...
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