Ingredients:
Pancakes:
1 cup flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 cup ricotta cheese (or substitute either cottage cheese mixed with an egg yolk or--get this! I tried it this morning--equal parts yogurt and cream cheese! I tried vanilla yogurt with 2 or 3 ounces of cream cheese, and it was scrumptious)
1 large egg
2 large egg whites
1/2 cup lemon juice (A lot, I know)
2 t. grated lemon zest
1 T. oil
Blueberry sauce:
1 T. lemon juice
2 t. cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 T. water
1/4 t. salt
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, egg, egg whites, lemon juice, lemon zest and oil. Fold wet mixture into dry to make a thick batter.
Grease a frying pan or griddle and warm over medium-low heat. Measure out 1/4-cup of batter for each pancake. Cook and flip until bronwed on each side.
For the sauce, combine lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, bring blueberries, sugar, water, and salt to a boil over high heat. Reduce to a simmer and stir in lemon juice/cornstarch mixture. Simmer, stirring, until sauce thickens (about 2 minutes).
Makes 5 servings
From:
http://kandjbrownies.blogspot.com/2008/08/lemon-pancakes-and-toffee-bars.html
No comments:
Post a Comment