Now that Spring is on the way, try these delicious pancakes with fresh lemon and berry sauce. Serves 4
1 pint of blueberries
1/4 cup of sugar
grated rind of half a lemon
2 Tbl fresh lemon Juice
Place all of the sauce ingredients in a small saucepan. Bring to a boil and simmer until the sugar is melted and the berries soften but still hold their shape. Reserve for later.
1 cup whole milk Ricotta
3 each eggs, separated
3/4 cup of buttermilk
1 cup all purpose flour
1.5 tsp baking powder
1/4 tsp salt
grated rind of 1/2 lemon
1 Tbl fresh lemon juice
.5 cup of blueberries
4 Tbl butter or more for frying
Whisk the Ricotta and egg yolks together in a large bowl. Next whisk in the buttermilk.
Sift the flour, baking powder and salt into the egg/ricotta mixture. Fold in the lemon juice and rind.
In a standing mixer bowl beat the egg whites until starting to form peaks. Then slowly add the sugar and beat until stiff. Fold these into the batter. Next fold in the half cup of blueberries.
Melt part of the butter in your pancake frying pan over medium heat. Lower and fry in small batches of 3 or 4 at a time. Fry for 2 or 3 minutes on each side and flip, cooking til golden brown and just cooked through. Repeat with more butter and pancake batter.
Serve with blueberry sauce on top and a dusting of 10 x sugar if desired. Lemon garnish.