Lemon-Ricotta Pancakes with Blueberry Sauce

This delicious recipe comes from Janet and Greta Podleski and will be featured in their new cookbook. The blueberry sauce takes less than five minutes to make and you do not need syrup or butter.

Ingredients for Sauce
2 cups fresh blueberries
1/4 cup water
1/4 cup granulated sugar
2 tbsp freshly squeezed lemon juice, 1-1/2 tsp cornstarch

Method:

To make sauce, combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about 2 minutes, until some of the blueberries begin to burst.

Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.

Ingredients for Pancakes
1-1/4 cups all-purpose flour
1/3 cup oat bran
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup part-skim ricotta cheese or extra smooth ricotta
1/3 cup 1% milk
1/4 cup freshly squeezed lemon juice
2 eggs
2 tbsp butter, melted, 2 tsp grated lemon zest, 1 tsp vanilla

Method:

To make pancakes, combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla. (Before mixing wet and dry ingredients, make sure your griddle is preheated to medium-high heat.)

Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Batter will be thick. (You will notice an almost instant chemical reaction and the batter will begin to fluff up...that's the baking powder and baking soda in action! Don't dilly-dally, get these babies on the griddle!)

Spoon batter by 1/2-cupful onto preheated griddle. Gently spread batter to about 5-inch diameter. Cook for about 1-1/2 minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them. Serve immediately topped with blueberry sauce. Enjoy!

To make sauce, combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about 2 minutes, until some of the blueberries begin to burst.

Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.

To make pancakes, combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla. (Before mixing wet and dry ingredients, make sure your griddle is preheated to medium-high heat.)

Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Batter will be thick. (You will notice an almost instant chemical reaction and the batter will begin to fluff up...that's the baking powder and baking soda in action! Don't dilly-dally, get these babies on the griddle!)

Spoon batter by 1/2-cupful onto preheated griddle. Gently spread batter to about 5-inch diameter. Cook for about 1-1/2 minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them. Serve immediately topped with blueberry sauce. Enjoy!

Cook's Notes: You can use plain yogurt instead of the ricotta. These pancakes do burn easier than other recipes I have tried, so watch them carefully.

Just in case you were wondering: You may have noticed that sometimes the formatting is not the same as you read through the recipes. Lately I have been having difficulty with this program as I have not been able to control the spacing, and after several tries at perfecting the look of posts, I have resorted to simply posting recipes that do not have consistent spacing.