Lemon-Ricotta Pancakes With Blueberry Sauce

READY IN: 50mins

INGREDIENTS

  • 12 cupunsalted butter (good quality)
  • 1cupbuttermilk
  • 14 cupbrown sugar
  • 2tablespoonssugar
  • 2tablespoonslemon zest
  • 3tablespoonsfresh lemon juice
  • 4largeeggs, separated(yolks in one bowl, whites in another)
  • 1cupricotta cheese
  • 1 12 teaspoonsvanilla extract
  • 1 34 cupsall-purpose flour
  • 1 12 teaspoonsbaking powder
  • 34 teaspoonsalt
  • Blueberry Sauce
  • 2cupsblueberries
  • 1teaspoonlemon juice
  • 14 cupsugar
  • NUTRITION INFO

    Serving Size: 1 (254) g

    Servings Per Recipe:6

    Calories: 521.5

    Calories from Fat 222 g 43 %

    Total Fat 24.7 g 38 %

    Saturated Fat 14.5 g 72 %

    Cholesterol 187.2 mg 62 %

    Sodium 512.4 mg 21 %

    Total Carbohydrate61.2 g 20 %

    Dietary Fiber 2.4 g 9 %

    Sugars 29 g 116 %

    Protein 14.5 g 29 %

    DIRECTIONS

  • In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
  • In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
  • To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
  • In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
  • Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
  • Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
  • Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
  • For sauce:
  • Place all ingredients in a small pot and simmer for 8 minute remove from heat.
  • Source: Read Full Article