Thursday, October 6, 2016

Fall Leaves Bring Breakfast

As Calivirgin Olive Oil prepares for the autumn olive harvest, they wanted to share with you their Lemon Ricotta Pancakes with Blueberry Balsamic topping recipe as the perfect way to enjoy a rainy Saturday morning. The ricotta makes these pancakes light and fluffy, while the lemon oil adds a refreshing kick and the blueberry balsamic topping a sweet added bonus!


Lemon Ricotta Pancakes with Blueberry Balsamic topping

Blueberry Balsamic Topping
  • 1 ½ tbsp. fresh lemon juice
  • 1 ½ tsp. cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp. granulated sugar
  • 2 tbsp. Calivinegar Barrel Aged Balsamic
  • 1 tbsp. water
Pancakes
  • 1 ¼ cups all-purpose flour
  • 3 tbsp. granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • ¼ cup fresh lemon juice
  • 2 tsp. grated lemon zest
  • 1 tbsp. Calivirgin Lusty Lemon Olive Oil

Preparation

  1. In a small bowl, combine lemon juice and cornstarch. Set aside.
  2. In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
  6. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
  7. Serve warm with Blueberry Balsamic topping.
Additions: Top with mascarpone or whip cream for a decadent treat!

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