Blueberry Pancake Dippers
Everyone loves to dip! These fun pancakes are great for a brunch, a breakfast in bed or a snack on the go!
Blueberry Pancake Dippers
Rated 5.0 stars by 1 users
Category
Breakfast/Brunch
Servings
24 Madeleine-sized dippers
Everyone loves to dip! These fun pancakes are great for a brunch, a breakfast in bed or a snack on the go!
Ingredients
- 2 large eggs, separated
- ½ cup ricotta
- ½ cup buttermilk
- 3 TBSP butter, melted
- 1½ tsp lemon or tangerine zest
- 1 tsp lemon or tangerine juice
-
¾ cup plus 1 TBSP Pamela's Baking & Pancake Mix, divided
- 3 TBSP sugar
- ½ cup blueberries, fresh or frozen
Directions
Preheat oven to 400°.
Separate eggs and beat whites to soft peaks. In separate bowl of stand mixer, combine egg yolks, ricotta, buttermilk, melted butter, juice and zest. Add ½ cup plus 1 TBSP Baking & Pancake Mix and sugar. Beat for two minutes on medium speed. Gently fold in egg whites until almost combined.
Gently toss ¼ cup remaining Baking & Pancake Mix with blueberries until coated. (If using fresh blueberries, wash them first so the mix will stick to berries and they won't sink to the bottom and won't turn the batter purple.) Very gently fold berries into batter.
Spray Madeleine pan well and fill each cup about ⅔ full. (If using muffin pans, fill only ¼ to ⅓ full so that you will have a flat dipper and not a muffin.)
Bake for 10 to 12 minutes until bottoms are golden brown. Dust with powdered sugar. Serve with berry or maple syrup for dipping.
Recipe Note
Whoopie Pie pans work well for making dippers too!
Leave a comment