Lemon Ricotta Pancakes with Blueberry Sauce

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large
  • 2 Egg whites, large

• Condiments

  • 2/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cornstarch
  • 1/4 tsp Salt
  • 5 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 1 cup Ricotta

Found on damndelicious.net

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta
• 1 tablespoon canola oil
• 1 large egg
• 2 large egg whites
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons cornstarch
• 2 cups fresh blueberries
• 2 tablespoons sugar

Directions

• Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. To make the blueberry sauce, combine lemon juice and cornstarch in a small bowl; set aside. In a medium saucepan, combine blueberries, sugar and 2 tablespoons water. Stir in lemon juice mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together ricotta, oil, egg, egg whites, lemon juice and zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven. Serve immediately with blueberry sauce.