Lemon Ricotta-Cornmeal Pancakes

Inspired by a similar pancake I ate at the organic restaurant Gather in Berkeley, I invented this recipe. I loved the lemon ricotta cream with the grated Meyer lemon. It is sublime mixed with apricot jam and fresh peaches. Flax seed meal amps up the nutrition level.

Combine milk with lemon juice first, and let it sit while you mix the other ingredients. The lemon juice will curdle the milk so it resembles buttermilk.

Makes about 15 medium-sized pancakes

Mix milk and lemon juice:

2  2/3 cups milk (I use 1%)

1 tsp lemon juice

Mix other wet ingredients:

¾ cup low-fat ricotta cheese

2 large eggs

½ tsp grated rind of Meyer lemon

2 tsp vegetable oil

2 tsp melted butter

Mix dry ingredients:

1 cup cornmeal

1 cup whole wheat pastry flour

1/4 cup ground flax seed

2 tsp baking powder

½ tsp baking soda

1/8 tsp salt

2 Tb sugar

Stir in:

½ cup sliced blueberries

1/2 cup pecan pieces

Directions:

Combine wet ingredients, mixing well.

Alternate 1/2 of milk mixture and dry ingredients, stirring only until lumps disappear. Fold in blueberries and nuts if desired.

Heat oiled skillet or pancake grill. Rub a cube of butter over surface. Fry pancakes over low-medium heat.

Lemon-ricotta cream:

1/3 cup ricotta cheese

½ tsp lemon juice from Meyer lemon

½ tsp grated Meyer lemon rind

1 tsp sugar

Whip ingredients together for about 2 minutes. Serve over pancakes with fresh strawberries and peaches. Top with apricot jam or maple syrup if desired.

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