Lemon Ricotta Pancakes with Blueberry Sauce

I make this pancake yesterday, i love the texture and my husband love it.

Ingredients:

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta
• 1 tablespoon canola oil
• 1 large egg
• 2 large egg whites
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest

For the blueberry sauce:

• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons cornstarch
• 2 cups fresh blueberries
• 2 tablespoons sugar

Instructions:

1. Preheat the oven to 200 degrees F and a nonstick griddle to 350 degrees F.
2. To make the blueberry sauce, combine the lemon juice and cornstarch in a small bowl; set aside.
3. In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water.
4. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.
5. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
6. In a large glass measuring cup or another bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice and zest.
7. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
8. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes.
9. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
10. Serve immediately with blueberry sauce.

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