Blueberry Ricotta Pancakes with Chunky Blueberry Sauce

This week I have confirmed something that I have heard for years, men get sicker than women.  Poor guys... I'm sorry to say it just seems to be a fact.

Liv has been struggling with sinus issues for the last few months, and while she has missed a few days of school she has muddled through and continued with her intense dance rehearsals as the upcoming competition season is literally just around the corner.  Dragging those black circles under her eyes along with her, she dutifully completed her homework after dancing for hours after school and then hit the shower and fell into bed.

A few weeks ago I had a cold, but with my husband out of town the world did not stop for my sniffles.  My chauffeur business had to be run with school drop offs and pick ups along with dance rehearsal commitments reaching late into the night.  The catering business continued as well, requiring shopping for ingredients (a certain 14 year old boy had a special salsa request...), meal prep and serving to accommodate said dance rehearsals and school schedules.  Not to mention the bus-girl/dish washing job that I have on the side.

The pet care business had two Maltese pups staring at me with their leash in their mouth as I attempted to put me feet up for a moment.  And the laundry business.... goodness, the laundry does not slow down for a sick mom, "Mom!!  You didn't wash the jeans I wanted to wear today!!!"

Men, however, are simply not as strong.  My poor, poor 14 year old son, with his red nose and constant sneezing, would sit at the table with such sad eyes quietly asking, "Mom... could you get me some water??  Oh, and that box of tissues over there.  And when you get a sec, I'd love a burrito..."  He suffered stoically while watching multiple movies over the weekend having meals served to him with special orange juice smoothies to boost his vitamin C.

Speaking to my mom has confirmed that my poor Dad was also soooo sick with his cold.  Coughing and coughing through the night he caught up with frequent naps during the day.  Luckily she was there to prepare an immune boosting Chicken Soup.

Next we have my hapless husband with his head fully clogged and coughs shaking him to his core.  As with the other two, he's taken the last two days to rest and try to regain his health.  (In all seriousness, I have to admit this bug is a particularly nasty one!).

Having a freezer full of organic blueberries, Liv and I decided to give Daddy one of his favorite breakfasts, Blueberry Pancakes.  Cleaning out my binder of "to try" recipes the other day I found this particular recipe torn out of an Eating Well Magazine from 2006 with the note "this looks great!" scribbled on the side.  

Filled with whole grains, protein rich eggs and low-fat ricotta, antioxidant-rich blueberries (Daddy's favorite fruit!), and the brightness of fresh lemon juice and zest these pancakes were not only healthy but delectable as well.  Topping them with a zesty Blueberry Sauce and a little maple syrup brought a slight smile to our sick Daddy's face, but with his cleaned plate we are thinking that the antioxidants will soon begin working their magic, putting him on the road to recovery.

Blueberry Ricotta Pancakes with Chunky Blueberry Sauce

adapted from Eating Well, 2006 
Our family has agreed that these are some of the best pancakes we've ever had!!

1/2 cup all-purpose flour

1/4 cup plus 2 tablespoons spelt flour (may use whole wheat pastry flour)

1 teaspoon sugar 

1 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon freshly grated nutmeg 

3/4 cup part-skim ricotta cheese 

2 large eggs

1/2 cup nonfat buttermilk, (we had to add up to 1/4 cup more) 

1 teaspoon freshly grated lemon zest 

1 tablespoon lemon juice 

2 teaspoons canola oil, divided 

3/4 cup fresh or frozen (not thawed) blueberries 

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. 

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Serve with Chunky Blueberry Sauce and maple syrup if desired

Chunky Blueberry Sauce

Eating Well
The perfect complement to the Blueberry Ricotta Pancakes, I can also see this sauce spooned over a bowl of homemade vanilla ice cream!

Blueberries, lemon zest and juice and honey, on the stove and ready to cook into their magical goodness!

2 cups fresh or frozen (not thawed) blueberries

1/4 cup honey

1 teaspoon freshly grated lemon zest

2 tablespoons lemon juice

Stir blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.