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!

Turkey Pancakes

Tomorrow is Pancake Day, otherwise known as the Tuesday before Ash Wednesday, when Lent begins.  We always have regular pancakes for Pancake Day supper.  Well not quite “normal” we hide a clean (wiped with rubbing alcohol, washed well with dish soap and water, then boiled for about 15 minutes) coin into most of the pancakes.  When we were kids Mom’s wedding ring was hidden inside one as well.  I don’t go that far with it.  I know this may all sound a little dangerous, with those small items being choking hazards, but we were looking for the hidden coins well before we put a bite in our mouths.  We will do that tomorrow as well and all coins will be accounted for.

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I was thinking this may be a good recipe for supper on Pancake Day, but Evie promptly said “No! I hate turkey pancakes”.  We made these a few weeks ago and I thought getting her to eat it could go either way.  She was not impressed.  But she doesn’t like stuffing with her turkey, I think it is the texture for her.  These do taste a lot like turkey with stuffing.

This is a great way to use up leftover turkey (or chicken). If we don’t have leftovers I just cook a couple of chicken breasts (bake seasoned with a little salt and pepper) and use those.

In a large bowl whisk together 1 egg, 1/2 cup milk, 1/4 cup sour cream and 1/4 cup melted butter.

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In another bowl stir together 1 cup flour, 1&1/2 tsp baking powder and 1/2 tsp salt

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mix this together gently to form batter

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Gently fold in 1 & 1/2 cups chopped turkey (or chicken).

I added about 2 tbsp chopped parsley (this is optional, if you don’t have any don’t worry, or you can use some chopped green onion if you have that)

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and 1/2 cup cranberry sauce (i used regular Ocean Spray canned stuff, whole berry)

I also tossed in a few sprinkles of Mt. Scio savoury, just to make it taste a little more like turkey and stuffing.  We use that in all of our turkey dinners in Newfoundland, it just gives it the taste that we like.

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Cook the same as you would any pancakes.

Heat pan or griddle that has been lightly greased.

Use about 1/4 cup better for each pancake.  Some I made a little too big so the next batch I made a little smaller.

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Cook over medium-high heat for about 4-5 minutes until bubble start to come through the top and bottom is golden brown.

Flip and cook until other side is golden brown.  As you can see I overcooked a few, but caught them just in time so they didn’t taste overdone.  A few extra seconds and I would have ruined them.

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A platter of turkey pancakes.

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This is what they look like inside.

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We like them topped with a little sour cream and cranberry sauce.

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Adapted from: unsure, but from a Christmas cookbook, maybe Taste of Home or Canadian Living.