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Categories:
cottage cheese eggs lemon juice lemon peel flour sugar baking powder salt olive oil blueberries water lemon juice sugar starch water sugar
Viewed: 56 - Published at: 3 years agoIngredients
- 425 grams Riccota or strained cottage cheese
- 2 Eggs
- 1 tsp Lemon juice
- 1 tsp Grated lemon peel
- 2 tbsp Gluten-free flour or rice flour
- 1 tbsp Beet sugar or other natural sweetener
- 1/2 tsp Baking powder
- 1/8 tsp Salt
- 1 tsp Olive oil
- 200 ml Blueberries (fresh or frozen)
- 1 tbsp Water (if using fresh blueberries)
- 1 tbsp Lemon juice
- 1 1/3 tbsp Beet sugar or your choice of natural sweetener
- 1 tsp Corn starch
- 1 tbsp Water
- 1 dash Powdered sugar (for topping)
Method
- Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix.
- Mix in the flour, sugar, baking powder, and salt.
- Heat a non-stick frying pan or griddle over medium heat.
- Add oil, then spread it evenly with a paper towel.
- Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm.
- When the top surface cooks, flip it over, and cook the other side.
- These should take longer to bake than regular pancakes.
- While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan.
- Heat over medium, and simmer until the blueberries loose their shape.
- Dissolve the corn starch in water, then pour into the saucepan.
- Once it thickens, turn off the heat.
- Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce.
