Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.

Crepes

From Andie Evans

Makes 17-22 crepes

Time: 1 hour 15 minutes (including 1 hour resting time)

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Home Town Cafe Pancakes

From Marvyl Hanson

3 c. buttermilk
3 tsp. soda
1 Tbsp. sugar
1/2 tsp. salt
3 eggs, beaten
1-1/2 to 2 c. flour

Blend the buttermilk, soda, sugar, salt and eggs thoroughly. Stir the flour in just until it disappears. Let batter sit at least 5 minutes. Brown on a hot griddle.

Lemon-Ricotta Hotcakes

Posted by Shirley Evans
From Hell’s Kitchen, Minneapolis

Makes 16

6 egg whites                            
9 egg yolks                        
1/3 c. melted butter

1/2 c. granulated sugar        
1 c. whole milk ricotta                
4 Tbs. lemon zest

1 Tbs.  fresh lemon juice    
1 tsp. kosher salt                               
1/3 c. AP flour 

melted butter (for skillet)

Pour egg whites into the bowl of a stand mixer fitted with a wire whisk attachment and whisk on high speed until firm peaks form. Reduce the speed to low. Slowly add egg yolks, and then gradually add melted butter. Continue whisking on low speed until well incorporated. Stop the mixer, and add sugar, ricotta, lemon zest, lemon  juice, and salt. Whisk on medium speed for 1 minute. Stop the mixer and scrape the sides of the mixing bowl with a rubber spatula. Return the mixer to medium speed, and mix for about 1 minute. Makes about 4 cups.

Refrigerate the batter for a few hours prior to making the hotcakes. This allows the melted butter to firm up slightly in the mix and keeps the batter from spreading out too thin on a hot griddle. Refrigerated in a covered container, this batter will keep safely for up to 3 days.

To cook hotcakes, heat a large skillet over medium high. Brush skillet with melted butter, and drop batter into the hot skillet in 1/4-cup portions. Leave about 2 inches between hotcakes to allow them to spread. Cook until bubbles appear and bottoms are golden brown, about 5 minutes. Flip hotcakes and cook another 2 to 3 minutes. Remove from the skillet.

Garnish the cooked hotcakes with a handful of fresh blackberries, blueberries and quartered strawberries, dust with vanilla powdered sugar and serve with a side of butter and warm maple syrup.