Ricotta Pancakes with warm spiced Blueberry Sauce
Yields 3-4 servings
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta
1 tablespoon melted butter
1 large egg
2 large egg whites
1/2 cup milk or buttermilk (yogurt mixed with water or milk with a squeeze of lemon juice)
For the blueberry sauce:
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2 tablespoons sugar
Dash of cinnamon
Preheat the oven to 200 degrees F and a nonstick griddle to 350 degrees F.
To make the blueberry sauce, combine the lemon juice and cornstarch in a small bowl; set aside.
In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the ricotta, butter, egg, egg whites, milk and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with oil. Heat over medium heat and scoop 1/3 cup batter for each pancake. Cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with blueberry sauce.