Lemon Ricotta Pancakes With Blueberry Sauce

From Tablespoon food blog, light & filling. A nice, protein filled lower carb version of blueberry pancakes. Serve with whipped cream, if desired.

• Ready In: 25 mins
• Serves: 6
• Yields: 12 Small pancakes

Ingredients

• 1 1⁄2 tablespoons fresh lemon juice
• 1 1⁄2 teaspoons cornstarch
• 2  cups blueberries
• 1⁄4 cup water
• 2  tablespoons granulated sugar
• 1 1⁄4 cups all-purpose flour
• 3  tablespoons granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  egg
• 2  egg whites
• 1⁄2 cup fresh lemon juice
• 2  teaspoons lemon zest
• 1  cup part-skim ricotta cheese
• 1  tablespoon canola oil

Directions

1. Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch and set aside.
2. In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over medium to high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
3. Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
4. In a medium sized bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil. Gently fold the wet mixture into the dry mixture until the flour disappears. Don't over mix and the batter will be thick.
5. Heat a griddle or nonstick pan over medium heat. Spray with cooking spray. Take about 1/3 cup of pancake batter and drop onto griddle. Cooking for about 2 minutes on the bottom side and flipping when golden brown. Flip and cook on the other side for 2 more minutes. Continue to use up the batter until gone. Serve warm with blueberry sauce.
6. Read more: <a href="http://www.food.com/members/subm/editr2?oc=linkback">http://www.food.com/members/subm/editr2?oc=linkback</a>.