Syrniki – Russian Pancakes (Gluten-Free, Low-GI)

READY IN: 25mins
SERVES: 3
YIELD: 9 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
  • Add flour, sugar, baking powder and salt and mix well.
  • Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
  • Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
  • When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
  • While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
  • Cook on medium heat until bubbly and the blueberries are breaking down.
  • Dissolve cornstarch in water, add to the pan and stir.
  • Turn off the heat when the sauce is thickened.
  • Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
  • Infuse love and serve immediately.
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