The Humpherys Family

ZZ Lemon Ricotta Pancakes with Blueberries

Source  Barbara Bakes
Recipe Added:  3/7/2012
2 cups flour
1/4 cup cornstarch*
1 Tbsp baking powder
1/2 tsp salt, divided
1 1/2 cups Ricotta cheese
1 1/2 cups milk
5 eggs, separated
1/2 cup sugar
Zest and juice of 1 lemon
Blueberry Sauce:
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2-3 Tbsp sugar
2 Tbsp water
Preheat griddle to 325º. In a large bowl, whisk together flour and cornstarch until well combined; whisk in baking powder and 1/4 tsp of salt. Set aside. In a large bowl, beat the egg whites until frothy. Add the remaining 1/4 tsp salt and continue beating until soft peaks form. In blender jar add Ricotta, milk, egg yolks, sugar, lemon zest and juice and pulse until smooth. Add to flour mixture and mix until just combined. Do not overmix. Using a rubber spatula, gently fold the beaten egg whites into the pancake batter.

Spray the griddle with cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter. Makes 18 to 20 pancakes. Serve warm with Blueberry Sauce.

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. 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.
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