Tuesday, May 20, 2008

Lemon and Blueberry Ricotta Pancakes

So, here's the recipe that Hubby made for me for Mother's Day.

Lemon and Blueberry Ricotta Pancakes

When strawberries are in season, leave out the blueberries and mix ripe strawberries with a splash of good quality balsamic vinegar and a couple of tablespoons of sugar, and marinate for an hour. In the meantime, mix a cup of mascarpone cheese with a little confectioners’ sugar. Place a dollop of mascarpone and a ladle of strawberries over the pancakes for a truly international treat!

Prep Time: 10 minutes, Cook Time: 15 minutes, Makes: about 12 pancakes

3/4 c. all-purpose flour
2 tsp. baking powder
pinch salt
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1 c. ricotta cheese
2 Large Eggs
2/3 c. Milk
juice and grated zest of one lemon
1 tsp. vanilla extract
Canola Oil, for cooking
1 c. Frozen Blueberries, thawed and drained
confectioners' sugar

1. In a large bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon.
2. In a separate bowl, whisk together ricotta cheese, eggs, milk, lemon juice and zest, and vanilla.
3. Fold dry ingredients into the wet ingredients.
4. Heat griddle over medium high heat. Drizzle with a small amount of canola oil.
5. Pour half-cup batter onto griddle. Spread batter into a 5-inch circle. Sprinkle with blueberries. Cook until golden, turning once.
6. Dust with confectioners' sugar and top with Maple Syrup.