Breakfast

Blueberry Cardamom Pancakes with Lemon Whip

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!

Pancakes:

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.

 

Whip Cream:

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!

 

 

    

21 Responses to “Blueberry Cardamom Pancakes with Lemon Whip”

  1. Welcome back! The pancakes look great by the way. I am the same, my kids want pancakes and I want something else. But i do still really love pancakes. Just so many other things to choose from.

    • Thanks Julia! I think I’m just more of a savoury person than a sweet person. With that being said, I think I devoured at least half of these pancakes myself, lol

  2. Hi Natalie,
    Wondering where you have been – missed reading your posts. These pancakes sound wonderful and so healthy with fresh real food ingredients – never thought about putting ricotta in pancakes but it sure sounds tasty. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    • Thanks Marla! The ricotta adds a nice texture to the pancakes and I find it makes them a little more filling, too. Their like a guilt-free breakfast treat 🙂

  3. Hi Natalie,
    Wondering where you have been – missed reading your great posts. I love this recipe for the blueberry pancakes. Never though of putting ricotta in pancakes but it sure sounds tasty. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  4. I love blueberry lemon and cardamom too and these pancakes sound delicious! Congratulations on your move! That’s a big undertaking!

    • Thanks Julie! Yes, the move was kind of all-consuming. It’s amazing how much stuff gets accumulated over time that you don’t really notice until it’s time to move it, lol. We actually had to be out of the old house a week before we were able to move into the new house, so we were staying with relatives in between. I feel like we were on the move for a couple weeks. All nice and settled now, though 🙂

  5. What a wonderful sounding combination! And I’m a sucker for cardamom anything, really. I’m glad you finally got around to posting this one. Do you think you could use mascarpone in place of the ricotta? I seem to have extra in the fridge for some reason…

  6. HI Natalie,
    Just a note to let you know that I have chosen your posts as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your valuable information. Have a healthy happy & blessed week!

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