Their cookbook "The Looneyspoons Collection" has been a bestseller for five straight weeks. Janet and Greta Podleski are gracing our kitchen to whip up delicious lemon ricotta pancakes with blueberry sauce.

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1-1/2 tsp cornstarch


  • 1-1/4 cups all-purpose flour
  • 1/3 cup oat bran
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup part-skim or extra-smooth ricotta cheese
  • 1/3 cup 1% milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs
  • 2 tbsp butter, melted
  • 2 tsp grated lemon zest
  • 1 tsp vanilla

To make sauce, combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about two minutes, until some of the blueberries begin to burst.

Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.

To make pancakes, combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla. (Before mixing wet and dry ingredients, make sure your griddle is preheated to medium-high heat.)

Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Batter will be thick. (You will notice an almost instant chemical reaction and the batter will begin to fluff up…that's the baking powder and baking soda in action! Don't dilly-dally, get these babies on the griddle!)

Spoon batter by  onto preheated griddle that has been lightly coated with cooking spray. Gently spread batter to about five-inch diameter. Cook for about 1-1/2 minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them. Serve hot, topped with blueberry sauce.

Makes eight large pancakes.

Per pancake: 197 calories, 6.7 g total fat (4 g saturated fat), 7.5 g protein, 27 g carbohydrate, 2 g fiber, 74 mg cholesterol, 255 mg sodium.

Sauce (per 1/4 cup): 76 calories, 0 g total fat (0 g saturated fat), 0.5 g protein 20 g carbohydrate, 1.5 g fiber, 0 mg cholesterol, 0 mg sodium.