Even more exciting? I have a new kitchen buddy. Yep, Dinah knows that yummy things - puppy, kitty, and human things - come from the kitchen. So at breakfast and dinner, Dinah and Cali surround me in the kitchen, sit down, and stare at the counter. The other day I walked in to find them sitting hear one another just staring up at the counter. I have to wonder what Cali is teaching her... It hasn't been terrible cooking with Dinah in the room but it is nice to have Ron home to help out at night. The other day, I was craving pancakes - nothing unusual - so I decided to try out a new recipe that I've always wanted to try. These were delicious. They tasted like a light cheesecake and were so fluffy and filling. The recipe is not as terribly un-nutritious as some of the ricotta pancake recipes I've seen out there so I was pleasantly surprised to see that they tasted just as delicious. The blueberry sauce was so quick and easy to mix up. Next time you want a slightly indulgent pancake breakfast, lunch, or dinner, check these out!
Lemon Ricotta Pancakes with Blueberry Sauce
from Food Babbles
- 1 1/2 Tbsp fresh lemon juice
- 2 tsp cornstarch
- 2 cups fresh (or frozen) blueberries
- 1/4 cup sugar
- 2 Tbsp water
- 1/4 tsp salt
- 1 1/4 cups AP flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup part-skim ricotta (do not use fat-free)
- 1 large egg
- 2 egg whites
- 1/2 cup lemon juice
- 1 Tbsp grated lemon zest
- 1 Tbsp canola oil, plus more for brushing griddle or pan
- Make blueberry sauce: in small bowl, combine the lemon juice and cornstarch; set aside. In small saucepan, combine blueberries, 1/4 cup sugar, water, and 1/4 tsp salt. Bring to a boil then reduce heat and simmer. Stir in cornstarch/lemon juice mixture. Simmer and stir until mixture thickens, about 2 minutes. Cover and set aside.
- For pancakes: whisk together the flour, 3 Tbsp sugar, baking powder, baking sode, and remaining 1/4 tsp salt. In separate bowl, whisk together the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil. Fold the wet mixture into the dry mixture to make a thick batter.
- Over a griddle or skillet heated on medium-low, brush canola oil. Measure 1/4 cup of batter and drop it on griddle, spreading it slightly. Cook pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked in the center, about 2 minutes longer. Repeat until batter is used. (Keep pancakes in oven preheated at 200 degrees to keep warm in the meantime.) Serve with blueberry sauce and enjoy!