IngredientsFor the Pancakes:
1 cup SweetStacks Gourmet pancake mix
2/3 cup milk
3 TBSP vegetable oil
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
½ cup lemon juice
½ tablespoon poppy seeds
For the Blueberry Sauce:
1½ tablespoons fresh lemon juice (about ½ lemon)
2 teaspoons cornstarch
2 cups blueberries
¼ cup sugar
2 tablespoons water
¼ teaspoon salt
InstructionsMake the Blueberry Sauce:
Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
In a medium-sized saucepan, combine the blueberries, sugar, water, and salt over high heat.
Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture.
Continue to simmer until reduced and thickened, about 5 minutes.
Make the Pancakes:
Whisk together ricotta, egg, egg whites, lemon juice, and vegetable oil in a large bowl.
Add SweetStacks Gourmet pancake mix to the mixture and stir until smooth, and then stir in the poppy seeds.
Spray a nonstick skillet with cooking oil and heat over medium.
Drop 1/4 cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then
flip to cook on the other side (about 2-3 more minutes).
Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
Serve the pancakes with the blueberry sauce on top.