Meyer Lemon Ricotta Pancakes with Blackberry & Sage Butter Topping

Directions

1. Meyer Lemon Ricotta Pancakes
2. Heat a griddle or large skillet over medium-low heat while you make the batter.
3. Beat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
4. Stir the flour mixture into the ricotta cheese mixture, blending well but not beating.
5. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
6. Add about 1 tablespoon butter or oil to the griddle or skillet.
7. When the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.
8. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.

1. Blackberry & Sage Butter Topping
2. Over medium low heat, melt butter in a sauce pan
3. Add sage leaves, whole to butter and let soften into butter until the butter is aromatic
4. Add blackberries and a pinch of salt and cook, stirring, until blackberries just begin to soften
5. Add sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.
6. Add lemon juice, and reduce as necessary to form a thick syrupy topping.
7. Remove sage leaves and serve.