Lemon Ricotta Pancakes

Apparently, this is the best thing I've ever made for Alyssa...

Blueberry Compote:

1 cup frozen blueberries

1 1/2 TBSP sugar

1 TBSP water

3/4 tsp Corn Starch

1 TBSP Fresh-squeezed lemon juice

In a small bowl, mix lemon juice and corn starch with a fork, set aside

In a small sauce pan bring blueberries, sugar, and water to a boil

Reduce to a simmer and add lemon juice/corn starch mixture

Turn off heat and cover to keep warm

Pancakes:

3/4 Cup AP Flour

1 1/2 TBSP sugar

1 tsp baking powder

1/8 tsp salt

1/4 tsp baking soda

*Whisk all dry ingredients in a large bowl

1 large egg + 1 egg white

1/2 cup low fat ricotta cheese

1/4 cup fresh squeezed lemon juice

1 tsp grated lemon zest

1/2 TBSP canola oil

*Whisk all wet ingredients in a medium bowl

*Fold wet ingredients into dry ingredients with a spatula, making sure flour has disappeared, but not over-mixed which will create chewy pancakes.  Yuck!

In a large pan over medium heat, spray non-stick spray and drop about 1/3 cup of pancake batter, cooking for about 2 minutes on each side

Top with warm blueberry compote and powdered sugar (optional)

Makes 6 pancakes