Lemon Ricotta Pancakes with Berry Sauce Nanette and Valentin Humer (IG: @salutesante) / Founders, Saluté Santé! Grapeseed Oil, Napa Valley, CA; Photo by Saluté Santé! Grapeseed Oil

Ingredients for 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

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.

Ingredients for the Lemon Ricotta 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

Method for the Lemon Ricotta Pancakes:

1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
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 for about 2 minutes.
7. Flip and cook the pancakes on the other side for about two minutes longer.
8. Continue making pancakes until the batter is gone.
9. Serve warm with warm berry sauce and whipped cream.