Lemon Thyme Pancakes with Blueberry Sauce

lemon_tyme_pancakes

These pancakes are a showstopper!  Great to make in general but really impress company.  Break when making a nice brunch.

Ingredients

  • 1 ½ cup flour
  • ½ cup cornmeal
  • 2 Tbl sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbl fresh thyme leaves
  • 2 eggs
  • 1 ¼ cups milk
  • ½ cup whole milk ricotta cheese
  • 2 Tbl melted butter
  • 1 Tbl honey
  • 1 tsp lemon zest
  • 1 cup fresh blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Cooking Directions

1) Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts.  Keep warm until the pancakes are ready.

2) In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.  Pour the wet ingredients into the dry ingredients.  Stir until combined.  You can stir the blueberries in at this point, or wait to add them when the pancakes are cooking.

3) Heat griddle to medium heat to preheat. Spray with cooking spray or melted butter.  Cook for 2-3 minutes and flip over when bubbles form on edges.  Service with blueberry sauce, extra thyme leaves, and powdered sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: