I'll admit that I am not the biggest fan of sweet breakfast foods. My favorite breakfast is a bagel, lox, cream cheese, tomato, and onion sandwich. YUMMMMM! I like a bite or two of a pancake or french toast, but the sweetness usually gets to me and I can't go on past that. This recipe, however, has changed my world. I could eat a whole stack! The lemon cuts through the sweetness and makes you want more and more. Check it out, friend! NOM NOM NOM NOM NOM
What you'll need for...
the pancakes:
- 1 1/4 cups flour
- 3 tbsp sugar
- 2 teaspoons lemon zest
- 3/4 cup lemon juice
- 2 egg whites
- 1 tsp salt
- 1 egg
- 1 tbsp oil
- 1 cup ricotta (DON'T use fat free, it's flavorless)
- 1/2 tsp baking soda
- 2 tsp baking powder
the blueberry sauce:
- 2 cups blueberries (I used frozen)
- 2 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp flour
- 2 tbsp water (if NOT using frozen)
How you make it:
Start by heating your over to 200 degrees. You'll put the cooked pancakes of a baking dish and keep them in the oven while you cook the rest. This will keep all your pancakes warm and delicious. Let's be honest -- a cold hard pancake is not nearly as delicious as a warm fluffy one.
In a medium saucepan, combine all of the ingredients for the blueberry sauce. Stir, bring to a boil, reduce heat, and let simmer. Stir occasionally until the sauce has thickened.
Meanwhile, in a bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice, and lemon zest. Slowly add in all of the dry ingredients and mix well.
On medium heat, butter a large pan. Pour desired batter amount into the pan. I did about a ladle's worth for each pancake, but they were on the smaller side. When bubbles appear on top and the bottom is nicely golden, flip over! When done, place them in the oven to keep warm as you cook up the remaining batter.
When all ready, top the pancakes with the deliciously warm and sweet blueberry sauce. Serve and enjoy! YUM! But just a warming -- the blueberry sauce will make your mouth temporarily blue! Small price to pay for deliciousness.
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