Lemon Ricotta Pancakes at the Carlton Inn Bed and Breakfast
Lemon Ricotta Pancakes
1-1/4 cups all-purpose flour
3 Tablespoons granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet
Preheat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with canola oil and heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Cook the pancakes until browned on the underside and beginning to set, about 2 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 griddle or skillet with the remaining oil and repeat with remaining batter.
1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
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 2 minutes more. Cover and set aside.
The Inn offers 4 guest rooms, each with a private bath. The bedding ensemble includes comforters, micro-fiber sheets, and pillows covered with hypo-allergenic slip covers. All rooms have central air conditioning and wireless internet. Farm fresh eggs from the backyard flock make their way into gourmet breakfasts at the inn including Lemon Ricotta Pancakes.
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