Thursday, 29 August 2013

Tuck in Thursday : Lemon Ricotta Thyme pancakes with blueberry sauce

Why not make your most important meal of the day, something delicious. My pancake recipe is easy, healthy and will fill you up until lunch.

Lemon Ricotta Thyme pancakes with blueberry sauce:

1 1/2 cups flour
1/2 cup cornmeal
2 Tablespoons  sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon fresh thyme leaves
2 eggs
1 1/4 cups milk
1/2 cup whole milk ricotta cheese
2 Tablespoons melted butter
1 Tablespoon honey
1 teaspoon lemon zest
1 cup blueberries
Blueberry Sauce:
2 cups fresh blueberries
1 cup blueberry jam
Zest and juice of one lemon
                                         Start with your Blueberry sauce
  1. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest. Pour the wet ingredients into the dry ingredients. Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
  3. Heat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

If all goes well, your end product will look something like this . . .

. . . If it does not look like the above food porn, well I bet it will still be as tasty. Enjoy!

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