Lemon-Ricotta Panckes With Blueberry Sauce

2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, separated
1 cup whole-milk ricotta
1/2 cup whole milk
2 tablespoons sugar
2 tablespoons grated lemon zest
Canola oil, as needed
Blueberry Sauce (recipe follows)

Whisk together the flour, baking powder and salt. In a separate bowl, whisk the egg yolks, ricotta, milk, sugar and lemon zest until well-blended. Gradually whisk in dry ingredients.

With an electric mixer on medium-high, beat the egg whites until just firm. Gently stir a third into batter to lighten it, then gently fold in remaining egg whites.

Heat a griddle over medium heat until hot, then brush with just enough of the oil to coat surface. Working in batches, pour a generous 1/4 cup batter onto hot griddle. Cook until bubbles appear on top and pancakes are golden-brown on bottom, 1 to 2 minutes. Remove to a warm platter and cover loosely with foil. Repeat, adding more oil as necessary. Serve with Blueberry Sauce. Makes 4 servings.

BLUEBERRY SAUCE: Blend 1/2 cup sugar, 3 tablespoons lemon juice and 2 tablespoons cornstarch with 1 cup cold water in a heavy saucepan over low heat. Cook, stirring, until cornstarch dissolves. Add 2 cups blueberries and raise heat to medium. Cook, stirring, until sauce thickens and coats back of a spoon, about 5 minutes. Let cool for 10 minutes. Puree sauce until smooth. Strain through a fine-meshed sieve back into saucepan. Return to medium heat and simmer until reduced to 1 cup, about 30 minutes. Stir in 1/8 teaspoon cinnamon. (Sauce can be refrigerated up to 3 days. Reheat over low heat to serve.)

— Recipe from Betty Rosbottom, "Sunday Brunch" (Chronicle Books, $19.95).

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