Lemon Huckleberry Pancakes

The Chugg Family: Pancakes

By Natalie

Lemon-Blueberry Ricotta Pancakes

4 cups whole wheat flour, or 1/2 white and 1/2 wheat

6 Tb sugar or 4 Tb xagave

3 tsp baking soda

1 tsp salt

1 1/2 tsp baking soda

4 eggs (2 separated)

4 Tbs oil

3 cups buttermilk

1 Tb lemon zest

1 tsp vanilla

1 1/2 cups ricotta cheese

Blueberries; or my favorite: huckleberries

Mix together the dry ingredients. In a separate bowl, combine 2 eggs and 2 egg yolks, oil, buttermilk, lemon zest and vanilla. Add the dry ingredients and mix just until combined. Gently stir in the ricotta cheese. In a small bowl, beat the 2 egg whites until soft peaks form. Fold into the batter just until incorporated. Let sit for 15 min. Cook on hot griddle, add berries as desired.

These were great with a more mild syrup so you could get all the different flavors. I used a honey syrup. 1/3 cup water, 1/3 cup sugar, 1/3 cup honey, Heat water and sugar over med heat until sugar dissolves. Stir in the honey, set aside and keep warm.

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