Pancakes With Blueberry Ginger Sauce Recipes

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

LOW CALORIE BLUEBERRY SYRUP RECIPE (NO SUGAR ADDED)

Steps:

• Add the blueberries to a microwave safe glass bowl.
• Place in the microwave and cook on high for 1 minute.
• Remove from the microwave, mix well, and add in any additional ingredients (lemon zest, vanilla) you desire.
• Pour over pancakes, waffles, or cheesecake.

RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
• Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
• Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
• Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a medium saucepan, combine sugar and.
• cornstarch.
• Gradually stir in water.
• Add blueberries and bring to boil over medium heat.
• Boil for 2 minutes stirring constantly.
• Remove from heat.
• Cover and keep warm.
• Pancakes: Combine dry ingredients in bowl.
• In another bowl, beat the eggs.
• Add milk,sour cream, and butter.
• Mix well.
• Stir into dry ingredients just until blended.
• Fold in the blueberries.
• Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
• Serve with blueberry topping.

BANANA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
• Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
• For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
• Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
• Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

PANCAKES WITH BLUEBERRY GINGER SAUCE

Steps:

• For the Pancakes: Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl and whisk. Mix the wet ingredients with the dry and mix. If the batter is too thick add more milk to thin out the batter. Add the milk a little at a time until the desired consistency is achieved. Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan. When the bubbles appear in the pancakes; flip and finish cooking on the other side. For the Blueberry Ginger Sauce: Heat a small sauce pan. When the pan is hot add the sugar. The sugar will seem to burn; don't worry. Add the water immediately and stir. Add the lemon juice, lemon zest and orange zest. Turn the heat to low and while preparing the pancakes. Plate the pancakes. Top with a dollop of sour cream; the blueberry sauce and syrup.