- 1 cup/240 ml cold water
- ½ cup/100 g sugar
- 3 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 2 cups/280 g fresh or frozen unsweetened blueberries (defrosted and patted dry)
- 1/8 tsp ground cinnamon
- 2/3 cup/80 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs, separated
- 1 cup/225 g whole milk ricotta cheese
- ½ cup/240 ml whole milk
- 2 tbsp sugar
- 2 tbsp grated lemon zest
- Canola oil
1 For the Blueberry Sauce: Combine the water, sugar, lemon juice, and cornstarch in a heavy, medium saucepan and stir until blended. Place the pan over low heat and cook, stirring, until the cornstarch dissolves. Add the blueberries and raise the heat to medium. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove and let cool for about 10 minutes.
2 Purée the sauce in a food processor or blender until smooth. Strain the puréed sauce through a fine-meshed sieve back into the saucepan. Return to medium heat and cook at a simmer until reduced to 1 cup/240 ml, about 30 minutes. Stir in the cinnamon. (The sauce can be prepared 3 days ahead; cool, cover, and refrigerate. Reheat over low heat when needed.)
3 For the pancakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the egg yolks, ricotta, milk, sugar, and lemon zest until well blended. Gradually whisk in the dry ingredients.
Prep time: 45 minutes, including making the blueberry sauce.
Makes 12 pancakes, to serve 4.
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Excerpted from Sunday Brunch by Betty Rosbottom Copyright © 2012. Photography by Susie Cushner. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.