These pancakes are delightful! They have a fabulous texture and the lemon and blueberries are a great flavor combination. These will brighten your day!
On a personal note, Happy Birthday to my little brother Peter. Since you live across the country for me, this will have to be a virtual birthday breakfast.
Lemon Ricotta Pancakes with Blueberry Sauce
From Two Peas and Their Pod
The blueberry sauce:
1 1/2 TB fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2 TB granulated sugar
2 TB water
In a small bowl, combine the lemon juice and cornstarch.
In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over high heat.
Reduce to a simmer and stir in lemon juice and cornstarch mixture.
Cook while stirring until the sauce thickens slightly.
Remove from heat and cover to keep warm.
1/2 cup all-purpose flour
3/4 cup white wheat flour
3 TB granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 tsp grated lemon zest
1 TB canola oil
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 the wet mixture into the dry ingredients just until incorporated, being careful to not overmix.
Cook the pancakes in a hot, greased skillet.
Serve warm with blueberry sauce.