Sunday, June 8, 2014


~ Two Peas & Their Pod

3 T. lemon juice
1 T. cornstarch
4 c. blueberries, fresh or frozen
1/4 c. sugar
1/4 c. water

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
4 t. lemon zest
2 T. canola oil

To make sauce, mix lemon juice and cornstarch; set aside. In a medium pan, mix blueberries, sugar, and water together and bring to a boil over high heat. Reduce heat to a simmer and add lemon juice mixture, stirring until thickened slightly. Cover to keep warm and set aside.

To make pancakes, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl mix ricotta, eggs, egg whites, lemon juice, lemon zest, and oil. Gently fold ricotta mixture into flour mixture just enough for flour to not be visible. Don't over mix. Batter will be thick.

Heat griddle or skillet to medium heat and spray if it doesn't have a non-stick surface. Use 1/3 cup of batter per pancake, flipping over after first side has browned and cooking until second side is equally browned.

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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