You may also like
Categories:
lemon juice cornstarch blueberries water sugar flour granulated sugar baking powder baking soda salt egg egg whites lemon juice lemon zest Ricotta cheese canola oil
Viewed: 54 - Published at: 5 years agoIngredients
- 1 12 tablespoons fresh lemon juice
- 1 12 teaspoons cornstarch
- 2 cups blueberries
- 14 cup water
- 2 tablespoons granulated sugar
- 1 14 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 1 egg
- 2 egg whites
- 12 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup part-skim ricotta cheese
- 1 tablespoon canola oil
Method
- Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch and set aside.
- In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over medium to 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.
- Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Set aside.
- In a medium sized bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil.
- Gently fold the wet mixture into the dry mixture until the flour disappears.
- Don't over mix and the batter will be thick.
- Heat a griddle or nonstick pan over medium heat.
- Spray with cooking spray.
- Take about 1/3 cup of pancake batter and drop onto griddle.
- Cooking for about 2 minutes on the bottom side and flipping when golden brown.
- Flip and cook on the other side for 2 more minutes.
- Continue to use up the batter until gone.
- Serve warm with blueberry sauce.
- Read more: http://www.food.com/members/subm/editr2?oc=linkback.
