Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
Yields: 4 servings
Ingredients
Sauce:
16 ounces blackberries (fresh or frozen)
¼ cup water
2 tablespoons granulated sugar (adjust to taste)
1 tablespoon lemon juice
Pancakes:
15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅔ cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
confectioners' sugar, for serving (optional)
Instructions
Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
Fold in flour until just combined; add poppy seeds, gently mixing until combined.
Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
Serve hot, with confectioners' sugar or maple syrup, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/02/28/lemon-poppy-seed-ricotta-pancakes-with-blackberry-sauce/