MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fluffy And Delicious Vegan Lemon Ricotta Pancakes
Categories: Breakfast, Pancakes
     Yield: 8 Pancakes

     1 c  Blueberries; frozen or fresh
     2 tb Sugar
     1 tb Lemon juice
   1/4 c  Soy milk
     1 tb Lemon juice
     1 c  All purpose flour
     2 ts Baking powder
   3/4 ts Sea salt
   1/4 c  Organic granulated sugar
     1    Lemon; zest of
   1/4 c  Silken tofu
     6 tb Aquafaba
     1 ts Vanilla extract
   3/4 c  Vegan ricotta
     1 tb Vegan butter; melted; plus
          - more for cooking the
          - pancakes

 Preparation time: 10 minutes
 Cooking time: 20 minutes

 For the morning (or evening) after a very very long day.

 Blueberry Sauce:

 Add blueberries into a small sauce pot over medium-low heat. Add to
 it 2 tb of sugar (or maple syrup), along with 1 tb of lemon juice.
 Continue stirring with whisk until sugar dissolves and sauce
 thickens, about 5 minutes. Set aside.

 Vegan Lemon Ricotta Pancakes:

 To make the pancake batter, start by making the vegan buttermilk:
 whisk together your soy milk with 1 tb of lemon juice. You'll see it
 has an immediate curdling effect. That is what you want. Set that
 aside.

 In a mixing bowl, whisk together your dry ingredients: flour, baking
 powder, and salt. Then, to a large bowl, add your sugar along with
 your lemon zest. Then, get in there with your hands and massage the
 sugar with the lemon zest. This massaging action is what will make
 your pancakes extra lemony so don't skip it!

 To the bowl with the lemonized sugar, add the aquafaba and silken
 tofu. Whisk until the silken tofu has broken up and aquafaba is
 foamy. Then, add your vegan buttermilk, ricotta, melted butter, and
 vanilla extract. Stir everything together until well-combined. Then,
 pour in your dry ingredients and stir until all the dry ingredients
 have been incorporated.

 To a large griddle or non-stick pan over low heat, add a little oil
 or more butter. When the butter has melted, add about 1/4 cup of your
 batter to the griddle, using your spoon to make sure it doesn't
 spread out too much. OR, place a greased cookie cutter (about 3-1/2"
 in diameter) right on your pan and pour your batter into the cookie
 cutter. Place the lid of a large pan on top of your pancake and let
 it cook for about 2 to 3 minutes, until the bottom is golden brown.
 Flip and repeat. Serve vegan lemon ricotta pancakes with blueberry
 sauce.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.