lemon ricotta pancakes

Happy Sunday! This is what we had for breakfast this morning.

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Lemon Ricotta Pancakes

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I scoured the web looking for a good lemon ricotta pancake recipe after I got a craving about a week ago for them. I do that a lot. I get a craving for something I’ve never tried before. After I read a recipe I can just imagine how good it would be and I start salivating at the thought of it.

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I looked at close to 20 different recipes and could not find more than two that called for the same proportion of ingredients and used the same process to prepare the batter. I ultimately used a recipe from a site called, Two Peas & a Pod. I mainly chose this one because it was the simplest way to make the batter, and I liked the recipe for the blueberry sauce (all of the ingredients which I already had, which made it easy).

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You should definitely give these a try. I am not a very good pancake maker (James takes that role in our house) and I found these easy, and of course, delicious!

Lemon Ricotta Pancakes with Blueberry Sauce.

Recipe adapted slightly from Two Peas & a Pod.

Ingredients:

blueberry sauce:

  • the juice from half of a lemon
  • 1 1/2  teaspoon flour
  • 2 cups fresh or frozen blueberries
  • 2-3 tablespoons agave nectar
  • 2 tablespoons water

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 coconut oil (or any other light oil)

Directions:

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.

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

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.

Heat a pan over medium heat. Drop about 1/3 cup of batter onto the pan. Cook the pancakes until browned on the underside and beginning to set, about 2-3 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.

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