LEMON Lovers Ricotta Pancakes

Here's a Mother's Day Breakfast that will surely become a family favorite. It has been ours ever since I first discovered the recipe in our local newspaper several years ago. Now it's all across the web. 

These delicious pancakes may look similar to traditional pancakes but they are quite different when you take a bite. The ricotta cheese in the batter lends a subtle cheesecake like flavor and makes them a bit crisper on the outside and oh so light and fluffy on the inside. The half cup of LEMON juice gives more than a hint of lemon, in fact, the taste is quite sublime and is rich in flavor, not fat. An excellent choice for this LEMON LOVER indeed.

Credits go to Becca and Emilee for making this delicious Mother's Day Breakfast for me.
I enjoyed every heavenly bite.  :)
 Love you!

 Lemon Lovers Ricotta Pancakes

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (not non fat)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon, plus 1 teaspoon canola oil (divided)

Start to finish: 35 minutes (15 minutes active)

Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.

Brush a nonstick skillet with 1/2-teaspoon oil, then heat over medium-low. With a 1/4-cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.

Cook the pancakes until browned on the underside and beginning to set, about two minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.

Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.

Makes 5 servings.

Nutrition information per serving: 260 calories; 80 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 67 mg cholesterol; 29 g carbohydrate; 16 g protein; 1 g fiber; 642 mg sodium.

Quick Blueberry Sauce

1 tablespoon lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries (We used a mixture of frozen blueberries and raspberries today, but any berry will do)
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt

Start to finish: 10 minutes

In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about two minutes more.

Makes 5 servings.

Nutrition information per serving: 45 calories; 1 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbohydrate; 0 g protein; 1 g fiber; 59 mg sodium.

Up next at Our Sweet Lemons...  finally, but so worth the wait... Runzas!