Saturday, June 26, 2010

Lemon ricotta pancakes with berry sauce

These pancakes were one of the things I made with our homemade ricotta cheese. They were very light and fluffy and the ricotta gave them a nice texture. I adapted this recipe for these pancakes. I'm always looking for new pancakes to try and experimenting with new tastes and ingredients to make delicious pancakes. I thought that they would be a bit more lemony in flavor than they were. Next time I'll probably add a bit more lemon zest. The berry sauce was a nice compliment to these pancakes and something different rather than the usual maple syrup. The recipe will make about 3 servings.
 

Lemon ricotta pancakes
3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon sea salt
2-1/2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
zest and juice of 1 lemon, divided

In a medium bowl, combine all of the dry ingredients. In a large bowl, whisk together all of the wet ingredients, reserving about 1 teaspoon of lemon juice for the sauce. Gradually combine the dry ingredients into the wet ingredients and stir until just combined. Heat a griddle and brush it with butter when hot. Use about 1/4 cup of batter per pancake. Flip when they begin to bubble and the underside is golden. Repeat until all batter is used.

berry sauce:
1/2 cup blackberries
1/2 cup blueberries
1/4 cup water
1 tablespoon sugar
1 teaspoon lemon juice
pinch of fresh grated nutmeg

Add all of the ingredients to a saucepan. Bring to a boil, then reduce to a simmer. Simmer until thickened. Spoon on top of hot pancakes and serve.

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