Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipe that can easily be made for brunch or breakfast. Try it – it will please everyone around the table.
1½ cups (375 ml) ricotta cheese
½ cup (125 ml) melted butter, cooled
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
2 tbsp (30 ml) grated lemon zest
Butter, for griddle or pan
LEMON RICOTTA PANCAKES:
Separate the egg whites from the yolks.
In a large bowl, combine egg yolks, ricotta cheese and melted butter.
In a separate bowl, combine flour, sugar, salt and lemon zest. Slowly add to ricotta mixture.
In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
Over medium heat, lightly butter a griddle or non-stick pan. Ladle in about ¼ cup (60 ml) of batter to form small hot cakes and cook until golden brown on both sides.
3 cups blueberries (750 mL) (fresh or frozen), divided in half
1 cup (250 ml) water
1/2 cup (125 ml) cup sugar
1/2 tsp (2 ml) vanilla
1 1/2 tbsp (22 ml) cornstarch dissolved into 3 tbsp (45 mL) water
Place 1 1/2 cups (375 mL) blueberries in a small saucepan. Add water, sugar and vanilla. Heat over medium-high heat, stirring occasionally, until mixture comes to a low boil, sugar is dissolved, and blueberries just start to break apart.
Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes. If the sauce gets too thick, add a little bit of water, one tablespoon (15 mL) at a time.
Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.
Nutrients per Serving:
Fat 42 g
Saturated Fat 24 g
Trans Fat 1.5 g
Cholesterol 401 mg
Sodium 693 mg
Sugars 51 g
Fibre 3 g
Protein 21 g
Carbohydrate 75 g