Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe's had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice. 

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.



Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
Yields 4 servings

INGREDIENTS

Sauce:

16 ounces blackberries (fresh or frozen)
1/4 cup water
2 tablespoons granulated sugar (adjust to taste)
1 tablespoon lemon juice

Pancakes:

15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
2/3 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
confectioners' sugar, for serving (optional)


DIRECTIONS

Sauce:

1. In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.

Pancakes:

1. In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
2. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
3. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
4. Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well