Meyer Lemon Ricotta Pancakes With Blackberry & Sage Butter Topping

1. 1

   Heat a griddle or large skillet over medium-low heat while you make the batter.

2. 2

   Beat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.

3. 3

   Stir the flour mixture into the ricotta cheese mixture, blending well but not beating.

4. 4

   Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

5. 5

   Add about 1 tablespoon butter or oil to the griddle or skillet.

6. 6

   When the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.

7. 7

   Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.

8. 8

   Over medium low heat, melt butter in a sauce pan

9. 9

   Add sage leaves, whole to butter and let soften into butter until the butter is aromatic

10. 10

    Add blackberries and a pinch of salt and cook, stirring, until blackberries just begin to soften

11. 11

    Add sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.

12. 12

    Add lemon juice, and reduce as necessary to form a thick syrupy topping.

13. 13

    Remove sage leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.