Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe’s had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

 

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Yields: 4 servings

Ingredients

• Sauce:
• 16 ounces blackberries (fresh or frozen)
• ¼ cup water
• 2 tablespoons granulated sugar (adjust to taste)
• 1 tablespoon lemon juice
• Pancakes:
• 15 ounces low fat ricotta cheese
• 2 tablespoons granulated sugar
• 2 large eggs
• zest of 2 lemons
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ⅔ cup whole wheat pastry flour (or all-purpose flour)
• 1 teaspoon poppy seeds
• cooking spray
• confectioners' sugar, for serving (optional)

Instructions

1. Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
3. Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
4. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
5. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
6. Serve hot, with confectioners' sugar or maple syrup, if desired.

3.5.3251

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well