I made these pancakes on the weekends many years ago, but had pretty much forgotten about them until my daughter-in-law and granddaughter enjoyed them for brunch at a restaurant and texted me a picture of the. Well, it didn't take long for me to dig up my old recipe and start experimenting with blueberries and maple syrup to perfect this recipe! The pancakes are light and fluffy and a little lemony, which is complemented beautifully by the sauce of blueberries and maple syrup with a hint of lemon. I'm so glad they reminded me of these.....enjoy! Makes 16 4-inch pancakes.
1 1/2 cups all-purpose flour
3 1/2 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon lemon zest (about 2 lemons worth, depending on size)
1 cup milk
1 cup low-fat (or regular) ricotta cheese
3 large eggs
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
2 Tablespoons melted butter
Preheat a griddle to medium-high heat, or a large non-stick skillet over medium heat.
Whisk together the first 6 ingredients in a large bowl, then use your fingers to rub the mixture together, distributing the lemon zest evenly. Make a "well" (a hollow in the center of the ingredients for the wet ingredients to be poured into) in the ingredients and set aside.
In another bowl, whisk together the milk, cheese, eggs, and vanilla until smooth. Whisk in the lemon juice and melted butter. (The mixture may look curdled, but that's okay.) Immediately pour the wet ingredients into the "well" in the large bowl and whisk to combine (there may be a few lumps).
Spray the griddle or skillet with non-stick spray or brush with melted butter. Pour a generous 1/4 cup of batter for each pancake onto the preheated surface. (Adjust the heat to one that browns and cooks without over-browning or under-cooking, as skillets and griddles vary widely-you will have to experiment on the first batch, most likely.) Cook until bubbles appear all over the surface of the pancakes and the bottom is a golden brown. Turn, and cook until golden and the top springs back when lightly pressed. Transfer to a warm platter, cover with a damp towel, and hold in a warm oven until all are cooked. Serve with Maple-Blueberry Sauce, recipe follows.
Maple-Blueberry Sauce (Makes about 3 cups)
4 cups fresh or frozen (thawed) blueberries
1 cup maple syrup
2 Tablespoons lemon juice
2 teaspoons cornstarch
1 Tablespoon water
In a medium saucepan combine the blueberries and maple syrup. Bring to a boil, then reduce the heat and simmer until the blueberries burst. Stir in the lemon juice.
Place the cornstarch in a measuring cup or ramekin and stir in the water until smooth. Bring the blueberry mixture back up to a boil and whisk in the cornstarch. Cook for a minute or two, until the sauce has thickened and the sauce is no longer cloudy.
Serve over Lemon-Ricotta Pancakes, or any pancakes.