What about an extra special breakfast which all morning just so much better? It is not too often that all three of us get up at the same time (usually either Andy and I take turns with the morning shift and let the other sleep) but when we do, I am so happy to make a big breakfast, we can all eat together. Something a bit more complicated than normal cereal or toast, something that deserves to give us our normal habit of eating in the living room and actually set the table and sat together. I really like it, and these pancakes were the best excuse for our family breakfast last weekend.
Although citrus is considered a seasonal flavor of winter, something about lemon brightness feels so good for summer. These ultra fluffy pancakes with their lemony tang are the perfect summer breakfast. The batter is so light and fluffy following meringue whip and fold into the batter. Ricotta cheese adds a subtle richness and almost creamy texture to the finished product practically melts in your mouth!
In addition to the perfect pancake sauce is super fast fresh blueberries that takes no time at all, but really makes the dish. The berries are so juicy and thick sauce acts as a syrup- giving a flavor of small bright fruit with a little zing. I can see this becoming a regular part of our breakfast summer tradition!
This post is sponsored by Clabber Girl baking powder. My thoughts and opinions are always 100% my own.
- ¾ cup cheese ricotta
- 3 separate eggs [jusdecitron
- 2 tablespoons
- ½ teaspoon lemon zest
- ¼ cup milk
- ⅔ cup all purpose flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon of baking soda
- ¼ teaspoon salt
- 1 cup blueberries
- ¼ cup water
- lemon juice
- ¼ cup plus 1 tablespoon of white sugar
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water.
- zest of 1 lemon
- in a small saucepan, combine blueberries, sugar, lemon juice and water. Cook over medium-high heat, stirring gently until boiling.
- Add corn / starch water mixture without breaking the berries- carefully stir in. Cook for 2-3 minutes over low heat, stirring until the sauce is thick. Stir in the lemon zest
- In a large bowl, whisk together the egg yolks, ricotta, milk, lemon juice and zest. Sprinkle baking powder, baking soda, salt, sugar and flour over the mixture of ricotta and stir gently.
- In a small bowl, beat at high speed egg whites until stiff peaks form. ⅓ Fold egg whites into the batter, then add the rest, folding gently until smooth and airy consistency.
- Spoon a little less than ¼ cup batter for each pancake in a hot pan or griddle (or use nonstick or add spray or butter before each batch.) Turn pancakes when tops are covered with bubbles and edges appear cooked.
- Serve the pancakes with butter and blueberry sauce