Perfect start to summer day

Cooking for Two

Pancakes juiced up with blueberries make for a feast

July 14, 2002|By Bev Bennett | Bev Bennett,SPECIAL TO THE SUN

If there's ever an excuse to get out of bed on a lazy summer morning, it's having a stack of blueberry pancakes for breakfast. Imagine fat blueberries ready to burst with sweet juices. All you need to do is gently coat the berries with pancake batter and cook in a skillet. You're in for an incomparable feast. Although you'll see a lot of commercially prepared pancakes in supermarkets, none will come close to what you can make.

Now that blueberry season is here, pull yourself - or lure your other half - out of bed with this luscious pancake recipe. Note that the directions call for cake, not all-purpose, flour. Cake flour results in a lighter, more delicate pancake.

Blueberry Pancakes With Blueberry Sauce

Makes 2 servings

Blueberry Sauce (recipe follows)

1/3 cup milk

2 tablespoons butter, melted

1 egg yolk

1/2 cup cake flour

1 teaspoon baking powder

2 tablespoons plus 2 teaspoons sugar

1/4 teaspoon salt

1/2 cup fresh blueberries

1/4 cup fresh, whole-milk ricotta cheese

Prepare Blueberry Sauce and set aside.

In large bowl, beat together milk, 1 tablespoon of the melted butter and egg yolk.

In second bowl, stir together cake flour, baking powder, 2 tablespoons of the sugar and salt. Pour flour mixture over liquids and stir just to combine. Gently stir in blueberries.

Over medium heat, pour remaining 1 tablespoon melted butter on large nonstick skillet. Drop batter by heaping tablespoons to make 4 pancakes and cook 3 minutes per side until lightly browned on both sides. Place 2 pancakes on each of 2 plates.

In bowl, stir together remaining 2 teaspoons sugar and ricotta cheese. Top each pancake serving with a dollop of sweetened ricotta cheese. Either top with Blueberry Sauce or serve the sauce on the side.

Blueberry Sauce

Makes about 1 cup

1 cup fresh blueberries

2 tablespoons sugar

grated peel of 1 lemon

1 teaspoon cornstarch mixed with 1/4 cup cold water

In saucepan, combine berries, sugar and grated lemon peel and stir to mix. Cook over low heat 1 minute. Stir in cornstarch mixture and simmer, stirring frequently, until berries are pulpy and thickened, about 2 minutes.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

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