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  • Recipe of the Week- Lemon Ricotta Pancakes with Blueberry Syrup

    Recipe of the Week- Lemon Ricotta Pancakes with Blueberry Syrup

    Happy Wednesday, friends! With all that's going on in the world, it's better to just take a breather and make yourself some pancakes. That's what my family did growing up- breakfast for dinner on a rough day, Sunday morning pancakes, anytime Mom went on a business trip and my dad had to cook for my sister & I. Pancakes, pancakes, pancakes. But this week, we are doing something more refined! In another segment of "Kini's Kitchen", this recipe comes from Presenting Sponsor Sanborn Chevrolet's president Kini Sanborn and you guys, I cannot wait to try her lemon ricotta pancakes. Yes, you read that right. LEMON RICOTTA PANCAKES with a homemade blueberry syrup. The best part? The most important ingredients can be picked up at the Lodi Certified Farmers Market!

    Ingredients: 
    1 1/2 C all-purpose flour
    3 1/2 tbsp granulated sugar
    2 tsp baking powder
    1/4 tsp baking powder
    1/2 tsp pink Himalayan salt
    1 C fresh milk (or almond milk as a substitute)
    3/4 C ricotta (you can get homemade FRESH ricotta this week at Cheese Central's booth!)
    3 large eggs
    1 tsp vanilla
    1-2 tbsp lemon zest
    1/4 C fresh lemon juice 
    butter to add when it's over

    Mix the dry ingredients together and make a well in the center, and set aside. In a separate bowl, whisk milk , ricotta, eggs, vanilla, sugar, lemon zest and lemon juice. Combine the two bowls and whisk together (batter will be a little lumpy, that's okay!) Pour batter onto griddle and flip once bubbles appear. Top with butter and fresh blueberry syrup and dust with powdered sugar.

    Blueberry Syrup:
    2 tbsp local honey
    2 tbsp cornstarch
    1 C cold water
    2 C fresh blueberries
    1 1/2 tbsp lemon juice

    Whisk together honey and cornstarch in a medium saucepan. Stir in water and add in lemon juice. Cook mixture over medium heat stirring frequently until it boils. Once the mixture reaches a boil, reduce heat to medium low and allow to gently boil for 1 minute stirring constantly. Set a few whole berries aside to use as toppers. Blend the remaining berries together and pour mixture into the syrup. Pour over warm buttered pancakes

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