Lemon Pancakes with Ricotta and Blueberry Sauce
Baking and Desserts • European
Description
Lemon pancakes with ricotta and blueberry sauce
Ingredients
- Wheat Flour 1¼ cups
- Sugar 5 tablespoons
- Baking Powder 2 teaspoons
- Salt ¼ teaspoon
- Activated Baking Soda ½ teaspoon
- Ricotta cheese 10 oz
- Olive Oil 1 tablespoon
- Egg white 1 piece
- Meyer Lemon Juice ½ cup
- Egg white 0 oz
- Citrus Zest Mix 2 teaspoons
- Potato protein 1½ teaspoons
- Fresh Berries 2 cups
Step-by-Step Guide
Step 1
Preheat the oven to 205°F (200 degrees Fahrenheit) and heat the skillet.
Step 2
For the sauce, mix lemon juice and starch in a small bowl. Set aside for a moment.
Step 3
In a saucepan, combine blueberries and 2 tablespoons of sugar. Stir in the lemon juice with starch. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 5 minutes, stirring occasionally, until thickened. Let cool.
Step 4
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
Step 5
In a separate bowl, combine ricotta with oil, egg, egg whites, lemon juice, and lemon zest.
Step 6
Mix both mixtures until smooth.
Step 7
Lightly grease the skillet and fry each pancake on both sides until golden brown (about 1–2 minutes on each side).
Step 8
Place the fried pancakes on a baking sheet and put them in the preheated oven to keep warm. Serve with blueberry sauce.
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