Ricotta Pancakes with Warm Blueberry Syrup

Ricotta Pancakes with warm spiced Blueberry Sauce

Yields 3-4 servings

INGREDIENTS:

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)

Vanilla

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.