Lemon Ricotta Pancakes with Blueberry Maple Sauce

These are lemony, light and airy pancakes. The egg whites give a slightly soufflé like texture and the ricotta gives extra protein. The sauce is quick to make while the pancakes are cooking, just maple syrup, seedless raspberry jam and frozen blueberries simmered to make a sauce.


Start off by seating a lemon, you will need 1 heaping TBSP of the zest.

In a large bowl whisk two egg yolks (save the whites), 1cup ricotta, 3tbsp sugar, 1/2 cup all purpose flour and zest

In a separate bowl whisk the egg whites until glossy peaks form.

Gently fold the ricotta mixture, a bit at a time, into the egg whites. Then slowly mix in 2tbsp melted butter.

Cook in hot fry pan or griddle 

For the sauce I placed 1/4 cup seedless raspberry jam, 1/3 cup frozen wild blueberries and 1/3 cup maple syrup in a small saucepan and let simmer gently for a few minutes and then keep warm until ready to pour over pancakes.

Too with the blueberry maple sauce
Very light and fluffy and sooo good!

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Blueberry Pie…the dam broke and a mess in the oven

Well this is one of those cooking fails.  Not really, the product was delicious, the execution big fail. When I decided to make this pie I had a large container of fresh blueberries and I was gifted a very large bag of organic blueberries from a Quebec farm, they were from my neighbour.  I have made this free form pie before many times, with apples.  It turned out magazine worthy then, of course I wasn’t blogging and only the two of us were ever here to eat it or see how nice it looked. I had company coming for dinner, I had a lot of blueberries, I would make this well practiced pie recipe.  All was going well until the pie was cooking away in the oven and I heard sizzle, what could that be…..oh no no no no.  I looked in and the side of the pie was gone and the sugary, syrupy juices were dripping to the bottom of the oven and the pie wasn’t even half way done yet.  Normally I would freak out as this point, but I didn’t, ok  a little, then I moved on.  I quickly slid a piece of aluminum foil on the bottom rack closed the door and ignored it until it was done.  We still enjoyed the pie, even though not perfect, it was great. IMG_2095

It started out like any other pie, the making of a nice pastry

I made mine in the food processor

1&1/2 cups flour

2 tsp sugar

11 Tbsp cold butter

1 large egg yolk

3 Tbsp milk

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blitz the flour, butter sugar and salt until it comes together,  in a separate bowl whiskey yolk and milk, add this to the flour mixture and process until it is completely incorporated into the dough. Then make dough into a disc and refrigerate wrapped in plastic wrap for about 20 minutes (you can also prepare the dough the day before and keep in the refrigerator wrapped until ready to use).

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washing blueberries,

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For the berry mixture I tossed 4 cups of berries with 1/4 cup sugar, 1 Tbsp flour and a pinch salt and 1 tsp vanilla.IMG_2079 IMG_2083

Take the dough out of the fridge about 10 minutes before rolling.  Roll it out to a a circle that is about 12-14 inches in diameter and place on a parchment lines baking sheet.  Pile the berry mixture into the centre and fold the edges up over the the fruit to create a rim about 2″ wide.

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Make an egg wash by beating an egg and brushing it over the pastry.  In the past I sprinkled sugar over the edges of the pastry, this time I didn’t.

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As you can see it was a mess.  However, we cut that thing up and topped with with vanilla ice cream and it was delicious. I will give the recipe another go, maybe roll the pastry a little thicker and use a little less of the berry mixture.  Maybe next time I will use a pie plate (or at least a rimmed baking sheet) to keep in the juices.

Wild Blueberry Cake with Brown Sugar Sauce

We went to pick some blueberries, they just grow on a little hill right next to the house.  We probably picked about 4 cups, the blueberries here are wild and plentiful, extra sweet and tasty too.  We wanted to make something out of them, but not muffins.  We chose this recipe because I haven’t had it in a long time and Evie really likes it.  This is a traditional Newfoundland recipe.

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we used about 1 and 1/2cups blueberries

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mix together 1/4 cup butter and 1/2 cup sugar

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add 1 egg and mix then add about 1 to 1 and 1/2  cups of flour, 1 tsp baking powder and mix until combined

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add milk (about 1/2 cup to 3/4 cup) while mixing so it is thick and creamy like cake batter.

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then add the blueberries and  fold in

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then place in an 8 inch square baking pan and bake at 350F for 35 to 40 minutes until dark golden brown and a toothpick inserted in center comes out clean

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While the cake is baking you can make the brown sugar sauce.

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place 2 tbsp butter melted and 2 tbsp flour in a small pot and whisk while heating

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Whisk in 1 cup brown sugar (it will be dry and thick)

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then add 1 cup of boiling water and 1 tsp vanilla whisking and heating bring to boil and whisk until it thickens to a syrupy brown sauce

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Serve the warm sauce drizzled over a piece of the cake

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Rainy Day Picnic

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Yesterday was our first day of vacation and it turned out to be a rainy day, which totally busted all of our outside plans.  So we picnicked inside.  We also did a craft and then just before supper the sun came out so we headed out to the garden to see what was ready to pick.  We have a collection of zucchini, I think we will make muffins for the freezer to have when school starts.  This morning looks like it is going to be a nicer day. We started off by making some blueberry banana smoothies.  These are made by using about 3 sliced frozen bananas (once mine are really ripe and spotty I slice them and throw in a freezer bag) and a cup of frozen blueberries with a bit of milk poured in to mix it together.  Give it a good whirl in a food processor and add more milk if you need it runnier.  Ours is like soft serve ice cream so we are eating it with spoons.