Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

1-1/4 cups all-purpose flour
3 1/2 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
zest of 1/2 a lemon
3 Tbl. melted butter

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and butter.  Fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with canola oil and heat over medium-low. Drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until bubbles form on top, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two more minutes.

Blueberry Sauce


2 Tbl. fresh lemon juice
2 teaspoons cornstarch
2-1/2 cups fresh or frozen blueberries
1/3 cup sugar
2 Tbl. water
1/4 teaspoon salt
zest of half a lemon
-In a small bowl, combine the lemon juice, and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, zest, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes.  Cover and set aside.

Turkey Wrap

3-4 oz of fresh roasted turkey breast
2 slices thick cut bacon (cooked crisp)
1/2 cup baby organic spinach
1/4 cup crumble feta cheese
3 Tbl. sun dried tomato pesto
2 tsp. balsamic vinegar
Whole wheat wrap or tortilla
-Warm wrap to make it more pliable.  Spread sun dried tomato pesto all over wrap, leaving a 1 inch border.  Layer turkey, bacon, spinach and feta neatly in the center of the wrap.  Drizzle balsamic vinegar over the layered ingredients.  Take lower portion of wrap and pull over center. Pull each side toward middle to form a tight envelope.  Roll wrap over itself to seal.  Cut wrap in half on a diagonal and serve.

Mediterranean Quinoa Salad

2 cups chicken stock
1 cup organic Quinoa
1/2 cup raw red pepper
1 cup cucumber (chopped)
1/2 cup crumbled feta cheese
1/4 cup onion (finely chopped)
8-10 fresh mint leaves (chopped)
zest of half a lemon
3 Tbl. olive oil
1 Tbl. red wine vinegar
3 Tbl. fresh lemon juice
1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper

-In pan, bring chicken stock to a boil, add quinoa, stir, reduce to low heat, cover and let cook for 20 minutes.  Remove from heat, let stand for 5 minutes, uncover and fluff with a fork.  Let quinoa cool. 
In the meantime, in a large bowel combine oil, vinegar, zest, lemon juice, salt and pepper. Once the quinoa has cooled, add to large bowl along with red peppers, cucumber, feta, onion and mint leaves.  Gently combine all ingredients and refrigerate.  Serve cold.
This recipes call for a cold salad but it is equally as delicious served warm.  If ingredients are combined while quinoa is warm, the feta cheese may melt but still impart a wonderful flavor.