Lemon Ricotta Pancakes with Blueberry Sauce
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 2 cups fresh or frozen blueberries
- 2-3 tablespoons granulated sugar
- 2 tablespoons water
- 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 ricotta cheese
- 1 large egg
- 2 large egg whites
- 1/2 cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon canola oil
- This recipe is vegetarian
- Produce
- Blueberries, fresh or frozen (2 cups)
- Lemon, zest (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Canola oil (1 tablespoon)
- Cornstarch (1 1/2 teaspoons)
- Granulated sugar (5 tablespoons)
- Salt (1/4 teaspoon)
- Drinks
- Lemon juice, fresh (9 1/2 tablespoons)
- Water (2 tablespoons)
- Dairy
- Ricotta cheese (1 cup)
- Refrigerated
- Egg, large (1)
- Egg whites, large (2)
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Published February 28, 2011 (1 year ago).
46 people saved this recipe.
