Qat Berry Pancakes With Vanilla Ricotta Cream
|For orange sauce|
|Orange juice||1 Cup (16 tbs)|
|Lime juice||1 Tablespoon|
|For ricotta cream|
|Non fat ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Non fat cream cheese||2 Tablespoon|
|Lemon||1 , grated rind|
|Oat bran||1 Cup (16 tbs)|
|Whole wheat pastry flour/All-purpose flour||1 Cup (16 tbs)|
|Packed light brown sugar||1 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|1% low fat buttermilk/Soured milk||2 Cup (32 tbs)|
|Mixed berries||2 Cup (32 tbs)|
To make the orange sauce: Place the cornstarch in a cup.
Add 2 tablespoons of the orange juice and stir until smooth.
Place the remaining orange juice in a small saucepan.
Add the lime juice and sugar.
Cook over medium heat, stirring constantly, for 1 minute, or until the sugar is dissolved.
Stir in the cornstarch mixture.
Cook, whisking constantly, for 1 minute, or until thickened.
Remove from the heat and set aside to cool.
Cover and refrigerate for at least 3 hours before serving.
To make the ricotta cream: In a food processor or blender, process the ricotta until smooth.
Add the cream cheese, sugar, lemon rind, and vanilla.
Process until smooth.
Refrigerate until ready to use.
To make the pancakes: In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, and baking soda.
In a medium bowl, whisk together the egg whites and buttermilk.
Add to the flour mixture and stir just until combined.
Coat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Reduce the heat to medium.
For each pancake, spoon about 3 tablespoons batter into the skillet and spread to form a 3" pancake.
Cook for 2 minutes, or until the top has small holes.
Turn and cook for 1 to 2 minutes, or until golden brown.
Repeat to make a total of 8 pancakes.
For each serving, spread a pancake with the ricotta cream and top with a second pancake.
Drizzle with the orange sauce.