~ Two Peas & Their Pod
SAUCE
3 T. lemon juice
1 T. cornstarch
4 c. blueberries, fresh or frozen
1/4 c. sugar
1/4 c. water
PANCAKES
2 1/2 c. flour
6 T. sugar
4 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. ricotta
2 eggs
4 egg whites
1 c. lemon juice
SAUCE
3 T. lemon juice
1 T. cornstarch
4 c. blueberries, fresh or frozen
1/4 c. sugar
1/4 c. water
PANCAKES
2 1/2 c. flour
6 T. sugar
4 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. ricotta
2 eggs
4 egg whites
1 c. lemon juice
2 T. canola oil
4 t. lemon zest
To make sauce, mix lemon juice and cornstarch; set aside. In a medium pan, mix blueberries, sugar, and water and bring to a boil over high heat. Reduce heat to a simmer and add lemon juice mixture, stirring until thickened slightly. Cover and set aside.
To make pancakes, in a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, eggs, egg whites, lemon juice, oil, and lemon zest. Gently fold ricotta mixture into flour mixture, just until flour isn't visible. Don't over mix. Batter will be thick.
Heat griddle to medium heat and coat with non-stick spray, if necessary. Use 1/3 cup of batter per pancake.
Makes about 18 pancakes.
Notes: These are simultaneously fluffy and hearty. And they're lemon. I love lemon-flavored food! If you're not a fan of blueberries or just want to change things up a bit, they're also good with fresh raspberries instead of blueberry sauce. I've made a dairy-free version with cashew cream that we all liked just as much as the original recipe.
4 t. lemon zest
To make sauce, mix lemon juice and cornstarch; set aside. In a medium pan, mix blueberries, sugar, and water and bring to a boil over high heat. Reduce heat to a simmer and add lemon juice mixture, stirring until thickened slightly. Cover and set aside.
To make pancakes, in a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, eggs, egg whites, lemon juice, oil, and lemon zest. Gently fold ricotta mixture into flour mixture, just until flour isn't visible. Don't over mix. Batter will be thick.
Heat griddle to medium heat and coat with non-stick spray, if necessary. Use 1/3 cup of batter per pancake.
Makes about 18 pancakes.
Notes: These are simultaneously fluffy and hearty. And they're lemon. I love lemon-flavored food! If you're not a fan of blueberries or just want to change things up a bit, they're also good with fresh raspberries instead of blueberry sauce. I've made a dairy-free version with cashew cream that we all liked just as much as the original recipe.
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