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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

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
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.
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
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.