|Blueberry Lemon Ricotta Pancakes|
I had thought about baking Ricotta Muffins since we also had a pint of sweet Blueberries threatening to expire. But with lil T in the demanding stage, I thought I should try for something a few less steps and clean up. As well, his room is underneath my kitchen so I had thought that I should avoid turning on the mixer. In the end, the effort was probably about equal because he woke so early. In any case, the pancakes were lovely and tender. The Ricotta effected the texture than the flavour. Perhaps next time, I might change the proportions to see how far I can push the Ricotta volume. Serve 4-5 hungry people.
Blueberry Lemon Ricotta Pancakes
2.5 c Flour
1/2 c Cornmeal
1 T Baking Powder
2 T Sugar
3/4 c Ricotta (if you drain it over night in a paper coffee filter, then cut the Milk down 1/2 c)
2 large Eggs
1 1/2 c Milk
1 Lemon, Zested (not the juice)
1 1/2 t Salt
2 t Canola Oil
1-2 c Fresh Blueberries, washed
Whisk the dry ingredients together in a large mixing bowl.
In a smaller mixing bowl, mix the wet ingredients together. Add to the dry ingredients. Ideally, let stand for 20-30 minutes.
With a nonstick pan or griddle on medium high heat, add some Oil or if you want to splash out, Butter. To prevent the Butter burning mix with Oil or turn the heat down slightly.
Add 1/2 c ladels to the pan. Allow to cook until lots of bubbles start to break on the surface and the top looks like it is starting to look less gloopy. 3-5 minutes. Peep at the bottom to make sure it's not burning. You may need to adjust your heat to allow it to cook through before the bottom cooks. Flip. It should be golden brown and crispy.
Serve and eat as you go or keep warm in the oven. Serve with Maple Syrup or if you have it Maple Butter...mmmmmm, tender and rich. The nice zing of Lemon is awesome with the Blueberries and the Cheese.
They keep well in the fridge cooked. Just heat in a dry pan or in your toaster if they are small enough.