Sunday, March 11, 2012

Lemon Ricotta Pancakes with Blueberries


Day 2 of lemon-mania. It's really surprising how quickly you can use up a pile of citrus when you put your mind to it. Two Peas and Their Pod had lemon ricotta pancakes posted and they looked fabulous. Not only were they fabulous, they were quick and easy to make. The only alteration I made to the recipe is a change of all-purpose flour to whole wheat flour.

I made a double recipe and had enough to feed 8 people. It's almost embarassing to admit that this is the first time I've made pancakes from scratch. I'll never go back to store bought again. Although I didn't make the blueberry sauce; just added blueberries to the actual pancakes we all loved them.

To make the blueberry sauce:

1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

1. In a small bowl, combine the lemon juice and cornstarch and set aside.

2. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

To make the pancakes:

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 ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.



3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce or maple syrup or both.



And... to start the day we made a bowl full of lemon mint water with a splash of maple syrup.



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3 comments:

That Girl said...

I've been wanting to make lemon ricotta pancakes for years but never got around to it.

bellini said...

I was talking to Italian friends last night who said that on their farm in Italy the lemons sit in crates and rot in the sun. Can you imagine with all that wonderful goodness! I do love ricotta pancakes. They are just so darn good you have me rethinking that cold pizza I had for breakfast.

bellini said...

I was talking to Italian friends last night who said that on their farm in Italy the lemons sit in crates and rot in the sun. Can you imagine with all that wonderful goodness! I do love ricotta pancakes. They are just so darn good you have me rethinking that cold pizza I had for breakfast.

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