Realistic Cooking Ideas

While on vacation in New Hampshire we had some wonderful Lemon Ricotta Pancakes with a homemade Blueberry Topping while staying at Bear Mountain Lodge. They were so light and fluffy that I had to try them. If you can, use fresh lemon juice since both the lemon juice and ricotta cheese are key ingredients. Do not use the fat-free ricotta cheese because it is dense in texture and will impact your pancakes. Beating the egg whites until they are light and fluffy and then incorporating into the final batter really transforms the texture. As the weather transitions from summer to fall it is a perfect time to try a new pancake recipe! I also made my own blueberry sauce, which came out really good. I served it hot over the pancakes and it was perfect. Plus I like to use fresh blueberries since they are not as messy as frozen ones. But if you cannot get fresh then go with the frozen because you do not want to miss out on this topping! I hope you enjoy this recipe and let me know if you try it or add your own special touches!

Lemon Ricotta Pancakes Ingredients

Whisk together the wet ingredients in a large bowl:
1-cup ricotta cheese
1-cup skim milk
3 eggs, separated (only use the yolks for this step)
1/4-cup sugar
3 tbsp. lemon juice

Sift together the dry ingredients over the ricotta mixture and stir until just combined:
1 1/2 cups cake flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
1/8 tsp. salt

Beat the egg whites until frothy. Add the salt – beat until soft peaks form. Slowly fold in the egg whites into the ricotta mixture until blended.
3 egg whites
1/8 tsp. salt

Directions
Preheat the griddle on medium heat and the oven to its warm setting. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready. Pour batter onto the griddle. Cook about 3-minutes or until the bubbles start to pop. Then turn over and cook for about another minute. Place in oven to keep them warm. Serve with warm homemade blueberry sauce!

Homemade Blueberry Sauce
Combine ingredients in a saucepan over medium, heat, bring to low boil.
1-cup fresh blueberries
1/4-cup water
1/4-cup sugar
1/4 cup orange juice
1 tbsp. fresh lemon juice

Mix together in a small bowl and stir into blueberries mix without crushing blueberries. Simmer about 5-minutes until thick.
1 tbsp. cornstarch, mixed with 1 tbsp. cold water

Stir in before serving
1/4 tsp. vanilla extract
Zest of 1 lemon, about 1 tbsp., optional

Other pancake recipes you might enjoy:

Whole Wheat Honey Banana Pecan Pancakes

Whole Wheat Walnuts Pancakes

Whole Wheat Blueberry Pancakes

Chunky Apple And Cardamom Pancakes

Short-Stack of Strawberry Greek Yogurt Pancakes

Blueberry Buttermilk Pancakes