Both of us ended up making them over the weekend--hers made following the recipe as she can have gluten, and mine with a few tweaks and changes to accommodate my diet. It was amazing to compare the two finished products...they looked and tasted exactly the same! I never thought I would be able to say this, but for a few moments, I actually forgot that I was eating gluten free.
My husband hates pancakes, but as we sat down and ate them, my husband with a surprised look on his face said "These are quite possibly the best pancakes I have ever tasted". Score!
Lemon Lovers' Ricotta Pancakes with Blueberry Sauce
1 Tbsp Agave Nectar OR 2 Tbsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Cup Part-Skim Ricotta Cheese
1 large Egg
2 large Egg Whites
1/2 Cup fresh squeezed Lemon Juice
the zest of one Lemon
1 Tbsp Canola Oil + Oil for the pan
Preheat a skillet or electric griddle to medium heat or about 325*f. In a large bowl, whisk together the flour, baking powder, baking soda, salt and granulated sugar if you choose to use it. In a separate bowl, whisk together the agave nectar (if not using granulated sugar), ricotta, eggs, lemon juice, zest and canola oil. Fold the wet ingredients into the dry. The batter will be super thick. Using a lunch lady scoop (the ones with an ejector handle) or a spoon. Gently spread the batter out-it will be thick. Let it cook until golden on the bottom, then flip them. You wont see bubbles coming through to the top like you would making regular pancakes. Cook on the second side until golden brown. They will be super fluffy and light.
1 Tbsp Lemon Juice (fresh squeezed, of course!)
2 tsp Cornstarch
2 Cups Blueberries
1/3 Cup Sugar or 1/4 Cup Agave Nectar
2 Tbsp H2O
1/4 tsp Salt
Mix lemon juice and cornstarch, set aside. Bring blueberries, salt, H2O, and agave/sugar to a rolling boil, stirring occasionally. Stir in lemon/cornstarch and simmer until slightly thickened, about 2 minutes.
Holy momma, these will knock your socks off!