| For the Berry Sauce: |
| • |
1 1/2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • |
2 tbsp. The Perfect Purée Lemon Zest, thawed |
| • |
2 cups fresh or frozen blueberries, blackberries, or black currants (or substitute with jam) |
| • |
2 1/2 tbsp. granulated sugar or maple syrup (if using jam omit the sugar) |
| • |
2 tbsp. water |
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| Method for the Berry Sauce: |
| 1. |
In a medium saucepan, combine the berries, sugar, and water. |
| 2. |
Bring to a boil over medium heat. |
| 3. |
Reduce to a simmer and stir in the Meyer Lemon Concentrate and Lemon Zest. |
| 4. |
Stir until the sauce thickens slightly. |
| 5. |
Cover to keep warm and set aside. |
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| For the Pancakes: |
| • |
2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • |
2 tbsp. The Perfect Purée Lemon Zest, thawed |
| • |
1 tbsp. Salute Santé! Original Grapeseed Oil |
| • |
1 1/4 cups all-purpose flour (can be gluten free all-purpose) |
| • |
2 tsp. baking powder |
| • |
1/2 tsp. baking soda |
| • |
1/4 tsp. salt |
| • |
1 cup ricotta cheese |
| • |
1 large egg |
| • |
2 large egg whites |
| • |
3 tbsp. fresh lemon juice |
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| Method for the Pancakes: |
| 1. |
In a large bowl, whisk together flour, baking powder, baking soda and salt. |
| 2. |
In a medium bowl, whisk together ricotta cheese, egg, egg whites, Meyer Lemon Concentrate, Lemon Zest, and Salute Santé! Grapeseed Oil. |
| 3. |
Gently fold this mixture into the dry ingredients until the flour disappears. Don’t over mix. The batter will be thick. |
| 4. |
Heat a griddle or a nonstick skillet over medium heat. Drizzle with Salute Santé! Grapeseed Oil. |
| 5. |
Drop about 1/3 cup of batter onto the hot griddle or skillet. |
| 6. |
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. |
| 7. |
Flip and cook the pancakes on the other side, about two minutes longer. |
| 8. |
Continue making pancakes until the batter is gone. |
| 9. |
Serve warm with warm berry sauce and whipped cream. |
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