These pancakes would be great for a lighter brunch. They look similar to traditional pancakes but are quite different when you take a bite! You get a double hit of citrus flavor and they contain little fat. And the blueberry sauce is the perfect compliment to the lemony flavor of the pancakes.
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup part-skim ricotta cheese
- 1 large egg
- 2 large egg white
- 1/2 cups lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoons, plus 1 teaspoon canola oil (divided)
Heat oven to 200 degrees.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest and 1 tablespoon of oil. Using a spatula or wooden spoon, fold this mixture together into the dry ingredients to make a thick batter.
Brush a nonstick skillet with 1/2 teaspoon oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with the remaining batter.
Quick Blueberry Sauce
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine blueberries, sugar, water and salt. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes.