Sunday, March 3, 2013

Lemon Ricotta Pancakes with Blueberry Sauce

I cant tell you how excited I am that the weekend is finally here. I spend the working week by myself at home, mostly online looking for work, doing phone interviews, hitting the gym and all that jazz.. My husband and I moved from Melbourne to Sydney, in October last year. The move has been good so far, though we do miss Melbourne and our friends there. Sydney seems to have agreed with us and we are both quite happy and excited to be here. The only downside being I still haven't found a job. I am an Architecture buff and a designer by profession and well I don't have a job yet. I blame my long holiday to India last November for it, I think it made me a little slack! The upside of this situation is that I finally started my food blog. I had been thinking about it for years but never got down to it - you can call me the queen of procrastination :-)

So coming back to the weekend, its great to have the hubby to myself and also indulge in some outdoor activities that have to revolve around food - but of course! Trips to the fresh food markets, trying new restaurants and trying new recipes and one appreciative husband rubbing his belly - Weekends are good :-)

This Saturday was Pancakes day - I missed the actual Pancakes Day so I think I over compensated for it with three different pancake toppings. I couldn't make up my mind so thought will make all three fruity sides. I will put all three recipes as separate posts otherwise it may get both confusing and overwhelming, for me anyways.Its safe to say we wont be having lunch or dinner (umm lets not get ahead of ourselves now :P) . 
(continues from the previous post)

This is the third and last variation of pancakes in the weekend Pancakes feast in my kitchen. This one has light, fluffy and lemony ricotta pancakes with a beautiful blueberry sauce. This was so good, I am drooling thinking about it right now...


(Pancake batter recipe adapted from Food Babbles)

yields 10-12 Pancakes



1-1/4 cups all-purpose flour

3 Tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

250 g ricotta cheese (do not substitute fat-free)

1 large egg

2 large egg whites

1/2 cup lemon juice

1 Tablespoon grated lemon zest

1 Tablespoon canola oil, or vegetable oil

11/2 cups light milk (you may you less, just add enough to get a batter of manageable consistency)

Blueberry Sauce

1 Punnet of Blueberries

2 tsp sugar

2 tbsp water

2 tsp lemon juice


Firstly lets get started on the blueberry sauce. In a small pan add the sugar, water, lemon juice and blueberries and give it a good swirl. Put it on the heat and let it cook till the sugar is dissolved and the blueberries are softened but still hold their shape. Let the sauce thicken slightly and then take it off the heat.

To make the pancake batter, take a medium bowl and add all the dry ingredients, flour, sugar, baking powder, baking soda and salt and give it a good mix.

In another bowl mix the wet ingredients, ricotta, egg whites and egg, canola oil, lemon juice, lemon zest and milk (add enough to get a batter of manageable consistency). Give it a good mix and fold it into the dry ingredients. Mix so that everything is well combined.

Heat a non stick skillet and brush with a tsp of canola oil. Add about a quarter cup of batter on the skillet and flatten with a spoon and make it into a round. Once the underside is golden brown and cooked flip it and cook the other side. This will take another two minutes Repeat the process for the rest of the pancakes.To serve place two pancakes on a plate and serve with a generous helping of the blueberry sauce.


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