Ingredients
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1½ cups all-purpose Flour
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½ cup Cornmeal
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2 tablespoons Sugar
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1 teaspoon Baking Powder
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¾ teaspoon Salt
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½ teaspoon Baking Soda
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2 Egg
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1¼ cups Milk
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½ cup Ricotta Cheese
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2 tablespoons Butter
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1 tablespoon Honey
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1teaspoon finely shredded Lemon
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1 cup fresh Blueberries
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1 Black and Blue Sauce
Directions
These lemony pancakes offer a double dose of blueberries in the griddle cakes themselves and the glossy sauce that goes on top. (The “black” in the sauce is blackberry jam.) Ricotta cheese gives the pancakes texture and moistness, while a little bit of cornmeal gives them a pleasant crunch. Use any kind of ricotta that suits your taste whole milk, part skim, or fat free.
Steps
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1
Done
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In a large bowl stir together flour, cornmeal, sugar, baking powder, salt, and baking soda. In another large bowl combine eggs, milk, ricotta cheese, melted butter, honey, and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in the 1 cup blueberries. |
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2
Done
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For each pancake, pour about ¼ cup batter onto a hot, lightly buttered griddle or heavy skillet, spreading batter in an even layer if necessary. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden brown, turning to second side when surfaces are bubbly and edges slightly dry. |
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3
Done
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Serve pancakes with warm Black and Blue Sauce. If desired, top with additional blueberries. |
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4
Done
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Black and Blue SauceIn a medium saucepan combine 1½ cups fresh blueberries, ¾ cup seedless blackberry jam, ⅓ cup pure maple syrup, 1½ teaspoons finely shredded lemon peel, ¼ cup lemon juice, and 1½ teaspoons grated fresh ginger. Bring to boiling; reduce heat. Gently simmer, uncovered, for 18 to 20 minutes or until desired consistency. |
