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Who wants some? So yummy and great way to start the day.
ingredients:
Berry Sauce
1 1/2 tbsp Perfect Puree Meyer Lemon Concentrate or or fresh lemon juice
2 tbsp Perfect Puree Lemon Zest
2 cups fresh or frozen blueberries, blackberries, or black currents can substitute jam
2 1/2 tbsp granulated sugar or maple syrup if using jam omit the sugar
2 tbsp water
Pancakes
1 1/4 cups all-purpose flour can be gluten free all-purpose
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ricotta cheese
1 large egg
2 large egg whites
3 tbsp fresh lemon juice
2 tbsp Perfect Puree Meyer Lemon Concentrate
2 tbsp Perfect Puree Lemon Zest
1 tbsp Salute Santé! Extra Virgin Grapeseed Oil
Berry Sauce
In a medium saucepan, combine the berries, sugar, and water.
Bring to a boil over medium heat.
Reduce to a simmer and stir in the lemon juice and lemon zest.
Stir until the sauce thickens slightly.
Cover to keep warm and set aside.

Prepare Pancakes
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon puree or juice, lemon zest, and Salute Sante! grapeseed oil.
Gently fold this mixture into the dry ingredients until the flour disappears. Don’t over mix. The batter will be thick.
Heat a griddle or a nonstick skillet over medium heat. Drizzle with Salute Sante! grapeseed oil.
Drop about 1/3 cup of batter onto the hot griddle or skillet.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.
Flip and cook the pancakes on the other side, about two minutes longer.
Continue making pancakes until the batter is gone.
Serve warm with warm berry sauce and whipped cream.
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