*This is a scheduled post as i am currently away for a short holiday. :)
** pssstttt : it’s LOW FAT!
Don’t we all love breakfast and brunch?
I know i do!
For myself, breakfast is my most-look-forward-to meal of the day. The moment i reluctantly flutter open my eyes in the morning, my very first thought would be, ‘Breakfast time! What shall i eat today?’ – please tell me i’m not alone! :P
I love pancakes.
I love cutting through them straight out from the non-stick skillet in a pool of goodness (read : maple syrup and butter in room temperature!) before piling the goodness on and quickly shove it to the mouth.
Aaahhh… the satisfaction.
I’ve read quite a bit about pancakes made with ricotta. It says that ricotta makes them fluffy! Even though i’m very pleased with the fool-proof pancake recipe which i’d whip up whenever the pancake craving hits, i got curious and wanted to try ricotta pancakes too!
After scrambling around checking if it was alright to still consume ricotta cheese that had expired (a BIG thank you to everyone who had responded swiftly to my SOS tweet!), i was relieved to find out that my ricotta pancake ‘project’ could still take off! Hee… I know, i’m terrible! Am such a procrastinator.
But i did throw 1 tub away though.. the tub that gave me baaaddd feeling even though it looked pretty much the same as the tub which i’d used for these pancakes. Women and their intuition… never belittle them! Heh!
Lemon Ricotta Pancakes with Blueberry Sauce
To make the blueberry sauce
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water
1. In a small bowl, combine the lemon juice and cornstarch and set aside.
2. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
To make the pancakes
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
Source : two peas & their pod
LOVE LOVE LOVE!
This pancake recipe is a real keeper. The pancakes are incredible. Thick, light and really fluffy (check out the naked photo without the blueberry sauce) … simply heavenly. Oh, and that combination of lemon + blueberries? It can never, ever go wrong!
Boy1 who had gotten rather bored with pancakes (uh huh, i really do make pancakes that often!) couldn’t help but to ask for second serving! It was indeed a welcoming and refreshing change to the household that adores pancakes. :)
ps : i added a huge knob of salted butter right in the middle of the blueberry mess before i wolfed it down though. *sigh*. i’m a girl who can’t live without her butter, especially in pancakes!