For no particular reason, pancakes are my first post…it just happened to be next on my list…on my “To try Cooking List”…on my a-few-hundred-recipes-gathered-in-1-year huge list .
Because this is what I do, this is my way of relaxing: coming home from work and just sitting on the computer and browsing thru food blogs, drooling at the pictures, checking the recipes, reading the stories behind them and drooling some more at the pictures. And this is how I end up with 20 tabs in my browser window, because they are all too precious, too valuable to forget and I cannot decide which one will go first in my oven and belly. I usually keep them this way until my laptop says “No More”, and starts working too slow.
Back to this Blueberry Sauce and Ricotta Pancakes recipe…..that sauce has been haunting me for days, so thick, so tempting, running down on those fluffy pancakes.
I’m no expert on pancakes…or anything for that matter, but shh. This is my second batch of pancakes, but I have a tiny bit of confidence since most of the testing and ruining was done the previous week .
But these fluffy pancakes and tempting blueberry sauce were worth the more painful part of the recipe…the morning wake up…at 5.30…am.
“Whyyyyyy? “you would ask…because of the LIGHT! The morning light that helps making great photos …it even makes my camera feel good about itself.
So I prepared all my ingredients the previous night, to have everything ready and diminish the chances of being late for work…though the Gods are forever NOT in my favor and I’m late most of the time . But I did make some killer pancakes and über tasty sauce .
Mr. Bunny vs Pancakes 1-1
2 cups (250) fresh blueberries
1/2 cup (100 grams sugar)
2 tablespoons (30 grams) cornstarch , mixed with 2 tablespoons cold water
2 tablespoons (30 ml) lemon juice
Zest from 1 lemon
1 teaspoon (5ml) vanilla extract
1/3 cup (80 ml) cup water
1 1/2 cups (250 grams) flour all-purpose flour
3 tablespoons (40 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt (1/4 teaspoon)
250 grams ricotta cheese
1 large egg
2 large egg whites
Lemon juice from 1 and 1/2 lemon
Zest from 1 lemon
1 tablespoon (15 ml) olive oil
3 tablespoons (45 ml) milk
Yields: around 6 big pancakes, depending on chosen size
- In a saucepan over low heat, add the blueberries, sugar, lemon juice, cornstarch (previously mixed with water) and 80 ml water. Stir frequently to avoid the sauce sticking to the saucepan, and bring to a low boil.
- Simmer on low heat until some of the blueberries burst and sauce becomes thick, around 5-7 minutes.
- Stir in vanilla and lemon zest and remove from heat. The sauce will also thicken as it cools down. If you want the sauce less thick add a bit more water until desired consistency is obtained.
Can also be used as jam for breakfast, over toast and butter…yum yum.
Inspiration: My Baking Addiction
1. In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
2. In a big bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, olive oil and milk. Mix until ingredients are well combine, for about 1 minute. While mixing, gradually add the dry ingredients over the wet ingredients. Mix for about 2-3 minutes until well combined. The batter should be thick.
3. Heat non-sticking pan over low heat. Drop about one large spoon of batter (or two full normal spoons) onto the pan and slightly spread the batter into a circle.* Cover with a lid and cook the pancake for about 4-5 minutes until brown. It should come off easily with a spatula. Flip and cook the pancake on the other side,again for about 4-5 minutes until brown. Stack them togheter on a plate. Serve warm with blueberry sauce.
Inspiration: Two Peas & Their Pod
*Could also use add a bit of butter to the pan before cooking each pancake (pancakes will look like in the picture), but I preffer the no butter version.
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