Lemon Ricotta Pancakes with Blueberry Sauce
Source: Found on Pinterest
Very light. If you love lemon, you'll love these
Ingredients
- 1 c. low fat ricotta
- 1 Tbls. canola oil
- 1 large egg
- 2 large egg whites
- ½ c. freshly squeezed lemon juice
- 2 t. lemon zest
- 1-1/4 c. unbleached all-purpose white flour
- 3 Tbls. white sugar
- 2 t. baking powder
- ½ t. baking soda
- ¼ t. salt
- breakfast or maple syrup, optional
Blueberry Sauce
- 1-1/2 Tbls. freshly squeezed lemon juice
- 1-1/2 t. cornstarch
- 2 c. fresh or frozen blueberries
- 2 Tbls. white sugar
Instructions
Sauce: Combine lemon juice and cornstarch in a small bowl; set aside.
In a medium sauce pan, combine blueberries, sugar and 2 tablespoons of water (may not need if using frozen berries). Stir in lemon juice mixture. Bring to a boil; reduce heat to low and simmer, stirring until sauce has thickened (about 5 minutes). If sauce is too thick for you, add a little water to desired consistency Keep warm; set aside.
Pancakes: In a large bowl whisk (or use a mixer on low) together ricotta, oil, egg, egg whites, lemon juice and zest. Add flour, sugar, baking powder, soda and salt. Gently stir using a rubber spatula just until moist.
Lightly coat a nonstick griddle with a little oil. Scoop about 1/3 cup batter for each pancake onto the griddle and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven (200 degrees, or warming drawer, until all pancakes have been made.
Serve with blueberry sauce and enjoy. Addition breakfast syrup is optional.
NOTE: Make 9 pancakes. Sauce can be made ahead of time and reheated just before serving