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 Meyer 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 1/4 cup whole wheat pastry or finely ground flour. If you can’t find this, use 3/4 cup whole wheat flour and 1/2 cup all-purpose white flour
1/4 cup ground flax seed
2 tsp baking powder
½ tsp baking soda
1/8 tsp salt
2 Tb sugar
½ cup sliced blueberries
1/2 cup pecan pieces
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.
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.