With the recent stretch of warm — make that HOT — weather in Ireland and elsewhere, everyone wants to dine al fresco. I know I’ve been eating three meals a day in the great outdoors, especially brunch on weekends when I’ve been serving these delicious pancakes topped with blueberries. You’ll find recipes like this in my cookbook Flavors of Ireland: signed copies WITH FREE SHIPPING available from www.irishcook.com 

LEMON RICOTTA PANCAKES

MAKES 8 to 10

1 1/4 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

1 large egg

2 large egg whites

1/2 cup lemon juice

2 teaspoons grated lemon zest

1 tablespoon canola oil

Butter and syrup, for serving

Blueberries, for serving

Steps:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, zest and oil. Add the ricotta mix to the flour mix and stir until smooth.

3. Spray a griddle or large skillet with canola oil spray; heat. Working in batches, drop 1/3 cup batter at a time onto pan and cook for 2 minutes; turn over and cook 2 minutes longer, or until lightly browned. Repeat with remaining batter.
4. Serve 2 pancakes per person topped with butter, syrup and blueberries.