Qat Berry Pancakes with Vanilla Ricotta Cream Recipe
Ingredients
| Orange Sauce | ||
| Cornstarch | 2 Teaspoon | |
| Orange juice | 1 Cup (16 tbs) | |
| Lime juice | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Ricotta Cream | ||
| 2/3 cup nonfat ricotta cheese | ||
| 2 tablespoons nonfat cream cheese | ||
| Sugar | 2 Tablespoon | |
| Grated rind of 1 lemon | ||
| Vanilla | 1 Teaspoon | |
| Pancakes | ||
| Oat bran | 1 Cup (16 tbs) | |
| 1 cup whole-wheat pastry flour or all-purpose flour | ||
| 1 tablespoon packed light brown sugar | ||
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Egg whites | 3 | |
| 2 cups 1% low-fat buttermilk or soured milk | ||
| Mixed berries | 2 Cup (16 tbs) | |
Directions
To make the orange sauce: Place the cornstarch in a cup.
Add 2 tablespoons of the orange juice and stir until smooth.
Place the remaining orange juice in a small saucepan.
Add the lime juice and sugar.
Cook over medium heat, stirring constantly, for 1 minute, or until the sugar is dissolved.
Stir in the cornstarch mixture.
Cook, whisking constantly, for 1 minute, or until thickened.
Remove from the heat and set aside to cool.
Cover and refrigerate for at least 3 hours before serving.
To make the ricotta cream: In a food processor or blender, process the ricotta until smooth.
Add the cream cheese, sugar, lemon rind, and vanilla.
Process until smooth.
Refrigerate until ready to use.
To make the pancakes: In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, and baking soda.
In a medium bowl, whisk together the egg whites and buttermilk.
Add to the flour mixture and stir just until combined.
Coat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Reduce the heat to medium.
For each pancake, spoon about 3 tablespoons batter into the skillet and spread to form a 3" pancake.
Cook for 2 minutes, or until the top has small holes.
Turn and cook for 1 to 2 minutes, or until golden brown.
Repeat to make a total of 8 pancakes.
For each serving, spread a pancake with the ricotta cream and top with a second pancake.
Drizzle with the orange sauce.
Add 2 tablespoons of the orange juice and stir until smooth.
Place the remaining orange juice in a small saucepan.
Add the lime juice and sugar.
Cook over medium heat, stirring constantly, for 1 minute, or until the sugar is dissolved.
Stir in the cornstarch mixture.
Cook, whisking constantly, for 1 minute, or until thickened.
Remove from the heat and set aside to cool.
Cover and refrigerate for at least 3 hours before serving.
To make the ricotta cream: In a food processor or blender, process the ricotta until smooth.
Add the cream cheese, sugar, lemon rind, and vanilla.
Process until smooth.
Refrigerate until ready to use.
To make the pancakes: In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, and baking soda.
In a medium bowl, whisk together the egg whites and buttermilk.
Add to the flour mixture and stir just until combined.
Coat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Reduce the heat to medium.
For each pancake, spoon about 3 tablespoons batter into the skillet and spread to form a 3" pancake.
Cook for 2 minutes, or until the top has small holes.
Turn and cook for 1 to 2 minutes, or until golden brown.
Repeat to make a total of 8 pancakes.
For each serving, spread a pancake with the ricotta cream and top with a second pancake.
Drizzle with the orange sauce.
Chef
