Recipe courtesy of Eric Adjepong
From:
Food Network Magazine
Blueberry-Lemon Johnnycakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 20
- Cholesterol
- 180
- Sodium
- 261
- Total: 40 min
- Active: 40 min
Ingredients
For the Pancakes:
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
For the Yogurt Topping:
1/2 cup reduced-fat plain Greek yogurt
1/2 cup ricotta cheese
Grated zest and juice of 2 small lemons
For the Compote:
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.