Lemon Ricotta Pancakes with Blueberry Balsamic topping
The ricotta makes these pancakes light and fluffy, while the lemon adds a refreshing twist. Adding the blueberry balsamic topping is a sweet ending!
Blueberry Balsamic Topping
1 ½ tbsp. fresh lemon juice
1 ½ tsp. cornstarch
2 cups fresh or frozen blueberries
2 tbsp. granulated sugar
2 tbsp. Calivinegar Barrel Aged Balsamic
1 tbsp. water
1 ¼ cups all-purpose flour
3 tbsp. granulated sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup ricotta cheese
1 large egg
2 large egg whites
¼ cup fresh lemon juice
2 tsp. grated lemon zest
1 tbsp. Calivirgin Lusty Lemon Olive Oil
In a small bowl, combine lemon juice and cornstarch. Set aside.
In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together remaining ingredients.
Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
Serve warm with Blueberry Balsamic topping.
Additions: Top with mascarpone or whip cream for a decadent treat!