pancakes, lemon, berries

Lemon Ricotta Pancakes with Raspberry/Blueberry Compote

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These pancakes are to die for.  Credit goes to The Looney Spoons Cookbook by Janet and Greta Podleski.  I hope you try them.

Make the Berry Compote, recipe  below and keep warm then start the pancakes.

 

Pancakes:

1 ¼ cups all purpose flour

1/3 cup of oat bran

¼ cup granulated sugar

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup ricotta cheese

1/3 cup milk

¼ cup freshly squeezed lemon juice

2 eggs

2 tbsp. melted butter

2 tsp. lemon zest

1 tsp. vanilla.

 

Preheat your griddle or frying pan to medium high.

 

Combine dry ingredients  in a large bowl.  In a medium bowl combine the wet ingredients.  Add wet to dry ..pancake batter is very thick and will puff up, as the baking soda/powder reacts to the lemon juice.  Immediately spoon onto lightly greased griddle.  Approximately 1/3 cup per pancake.  Gently spread the batter to about a  4 inch circle. Cook about 1.5 minutes per side.

 

Serve with a warm raspberry/blueberry compote.

 

Mixed Berry Compote:

 

1 cup each frozen blueberries and raspberries

¼ cup water

¼ sugar

2 tbsp. freshly squeezed lemon juice.

1 ½ tsp. cornstarch

Combine water and berries in a small saucepan.  Heat over medium heat until mixture comes to a boil.  Combine lemon juice and cornstarch in a little dish and stir to dissolve cornstarch.  Add to boiling fruit and reduce heat and simmer for 2 more minutes stirring occasionally.  Keep warm while you make the pancakes.

 

 

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On February 9, 2019
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