Start Blueberry Sauce first.
In a small saucepan add:
1 1/2 cup fresh blueberries
1/2 cup sugar
1 cup water
Addition options; lemon rind/ juice and thyme – cinnamon (1 tsp) – clove (1/4 tsp)
Simmer while making the Heddie Cakes, it’s done once half of the blueberries popped, if you want a thicker consistency add some corn starch mixed with water.
Whisk the following dry ingredients in a large bowl
1 Cup Gluten Free Flour
1 Cup Corn Meal
2 T Sugar
3 tsp baking powder
1tsp salt
In a large measuring cup (4 cup) Mix
1-1/4 cup milk ( Almond milk works as well)
2 eggs
1 tsp. vanilla
Microwave 1/3 cup butter and whisk into batter. You can add lemon zest and juice and thyme as an option. Using a large spatula or a spoon mix in 16 oz. ricotta, the batter should have streaks, do not over mix batter should be thick
Heat large skillet to medium, add 1 T oil use a folded paper towel to wipe out extra oil and to re-oil and clean pan between batches. Spoon batter into pan swirl spoon to desired thickness. Add fresh blueberries once the batter is placed in the pan. Wait for bubbles and flip. Cook till crispy golden brown.
Serves 4 to 6