Name: Blueberry-Lemon Johnnycakes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Olive oil, for the pan; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1 tablespoon sugar; 3 large eggs; 1 cup reduced-fat milk; 1/2 cup ricotta cheese; 1 cup fresh blueberries; 1/2 cup reduced-fat plain Greek yogurt; 1/2 cup ricotta cheese; Grated zest and juice of 2 small lemons; 1 cup fresh blueberries; 1 tablespoon water; 2 teaspoons fresh lemon juice; 1/2 teaspoon sugar

Directions

Make the pancakes: Lightly coat a large heavy nonstick skillet with olive oil and preheat over medium heat. Whisk the flour, cornmeal, baking powder and sugar in a large bowl. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and ricotta, whisking until smooth. Make a well in the center of the dry ingredients, then pour in the egg mixture, stirring until combined and the batter is mostly smooth with some lumps.
Spoon 1/4 cupfuls of batter into the pan, then arrange 4 or 5 blueberries on top of each. Cook until bubbles appear on the surface and pop, about 2 minutes. Using a spatula, carefully flip the pancakes and cook until the other side is golden, about 2 more minutes. Transfer to a plate and cover with a towel to keep warm. Repeat with the remaining batter.
Make the yogurt topping: Place the yogurt, ricotta and lemon zest and juice in a small bowl. Mix to combine.
Meanwhile, make the compote: Combine the blueberries, water, lemon juice and sugar in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and the juices thicken slightly, about 5 minutes.
Stack the pancakes on plates. Top with the yogurt mixture and blueberry compote.

Photograph by Yunhee Kim

Blueberry-Lemon Johnnycakes

Ingredients

For the Pancakes:

For the Yogurt Topping:

For the Compote:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages