Ingredients
Units
Scale
For the Pancakes:
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup part-skim ricotta cheese
- 1 large egg
- 2 large egg whites
- 1/2 cup lemon juice
- 1 tablespoon canola oil
- 1/2 tablespoon poppy seeds
For the Blueberry Sauce:
- 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
- 2 teaspoons cornstarch
- 2 cups blueberries
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
To start, make the Blueberry Sauce:
- Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
- In a medium-sized saucepan, combine the bluberries, sugar, water, and salt over high heat.
- Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture. Continue to simmer until reduced and thickened, about 5 minutes.
Make the Pancakes:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, and canola oil.
- Fold the wet batter into the dry mix until smooth, and then stir in the poppy seeds
- Spray a nonstick skillet with cooking oil and heat over medium. Drop 1/3 cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
- Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
- Serve the pancakes with the blueberry sauce on top.
- Prep Time: 15 mins
- Cook Time: 30 mins