Jessica Holmes Shares Recipe: Phil’s Pancakes With Ricotta and Blueberries

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Jessica Holmes Shares Recipe: Phil’s Pancakes With Ricotta and Blueberries
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This recipe is ideal for a weekend morning when you’ve gotten additional time to make the scrumptious breakfast deal with from scratch. Jessica Holmes bought the pancake recipe when she went to her pal Phil’s for brunch someday. She gave it a twist by including ricotta, blueberries and lemon. It is a scrumptious dish that Jessica’s son, foodie-in-training Levi, undoubtedly approves of! It is a net unique phase for KTLA’s California Cooking: Episode 16.

Phil’s Pancakes with Ricotta and Blueberries 

 Elements for pancakes:

1 half of cups of flour

2 teaspoons baking powder

pinch of salt

2 tablespoons sugar

1 egg

1 half of cups entire milk

1/four cup vegetable oil

1 tablespoon butter

Ricotta cheese

Lemon zest

Orange zest

Elements for blueberry sauce: 

Bag of frozen blueberries

half of cup of water

2 tablespoons sugar

Lemon zest and juice

Orange zest and juice

Instructions for Pancakes:

  1. Mix flour, salt, 2 teaspoons of baking powder and sugar, and sift
  2. In a separate bowl, Mix egg, milk and vegetable oil. and whisk
  3. Instantly mix the moist elements with the dry elements. It doesn’t need to be fully easy
  4. Add butter to a nonstick pan or griddle on medium low warmth
  5. Pour 1/three cup of the pancake combination onto the pan and go away sufficient area between the pancakes
  6. Add just a few dollops of ricotta cheese to every pancake
  7. Zest lemon and orange to every pancake
  8. Flip utilizing spatula and prepare dinner on either side till golden brown
  9. Drizzle with Blueberry Sauce, Powdered Sugar and Syrup if you need

Instructions for Blueberry Sauce

  1. Mix a bag of frozen blueberries, water, sugar, zest of lemon and orange in addition to the juice from the lemon and orange right into a pan and simmer on medium warmth for 10 minutes or so till sauce thickens

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