Phew! It feels good to be back. I can’t believe it’s been over a month since my last post.
Here’s the deal, we’ve been in the process of moving. At the same time, I’ve had a couple of other projects that I’ve been working on. You know how it never rains, but it pours. Kinda like that, but in an awesome kind of way. Anyhow, I’ve been preoccupied with other priorities and even though I’ve been cooking up new recipes, I haven’t had a chance to blog about them. So, here I am, finally sharing this recipe for Blueberry Cardamom Pancakes with Lemon Whip.
I’m not really much of a pancake person. There! I said it! And, I know what you’re thinking…”what kind of person doesn’t like pancakes?” It’s not that I don’t like them, I just prefer so many other things, like french toast or eggs and bacon. So, if I’m going to make a big breakfast, I’d rather not spend my appetite on pancakes. It would interfere with all my other indulging.
With that being said, I really do love blueberries…and lemon…and cardamom. So, as you can probably imagine, these pancakes have converted me (at least a little) into a pancake kinda girl. I hope you enjoy them!
1 Cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
2 tsp ground cardamom
2 eggs, beaten
1/2 Cup ricotta
1/2 Cup milk
2 tbsp honey
1 Cup blueberries
In a medium bowl, combine the flour, salt, baking powder and cardamom. Mix well and set aside.
In a separate bowl, beat the eggs, then add the milk and honey and stir well. Add the ricotta and lightly stir until evenly distributed.
Pour the egg mixture into the flour mixture and mix well, then gently fold in the blueberries.
In a greased frying pan or griddle, over medium heat, pour or scoop the batter in 1/4 Cup increments. Cook until bubbles start to pop on the surface, then flip and cook for another 2-3 minutes until the bottom is golden.
1 Cup Heavy Cream
1 tsp lemon zest
1 1/2 tbsp lemon juice
1 tsp sugar
In a stainless steel mixing bowl, combine all the ingredients. Using a stand mixer or a hand mixer, beat on high until soft peaks form.
Serve the whip cream over the pancakes and enjoy!