Lemon Ricotta Pancakes with Fresh Blueberry Sauce Slightly adapted from Noble Pig

By á-10254

Ingredients

• 1 T1-1/2 Tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 Tablespoons water
• 1/4 teaspoon salt
• 1-1/4 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup part-skim ricotta cheese (do not substitute fat-free)
• 1 large egg
• 2 large egg whites
• 1/2 cup lemon juice
• 1 Tablespoon grated lemon zest
• 1 Tablespoon canola oil, more for brushing on the griddle/skille

Preparation

Step 1

- Make Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch, then set aside.

- In a medium saucepan, combine the blueberries, 1/4 cup sugar, water and 1/4 teaspoon salt.



- Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.

- Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.



- Make Pancakes: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda and remaining 1/4 teaspoon salt.


- In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil.



- Fold this mixture into the dry ingredients to make a thick batter.



- Brush a nonstick skillet with canola oil and heat over medium-low.  With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.

- Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two minutes longer.

- Brush the griddle or skillet with the remaining oil and repeat with remaining batter.