Lemon Ricotta Pancakes with Blueberry Sauce

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"Go ahead. Pancake my Day"
-- @dianemorrisey
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  • Recipe Card
Prep time 14mins
Cook time 15mins
Serves or Makes: 15 pancakes

Recipe Card

ingredients

  • For the Pancakes:
  • 1 1/2 cups all purpose flour
  • 3 1/2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3/4 cup ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter, melted
  • For the Blueberry Sauce:
  • 3 cups blueberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch, dissolved into 3 tablespoons water
  • 1/2 teaspoon lemon zest
  • juice of 1/2 a lemon

Method

  • Step 1

    Make the Pancakes:

  • Step 2

    Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

  • Step 3

    In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds. Make a well in the center of the flour mixture and set aside.

  • Step 4

    In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

  • Step 5

    Add butter, lemon zest and lemon juice to milk mixture and blend until combined.

  • Step 6

    Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy)

  • Step 7

    Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden. Serve with syrup, blueberry sauce or a simple dusting of powdered sugar

  • Step 8

    To Make the Blueberry Sauce:

  • Step 9

    Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar, zest and juice. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

  • Step 10

    Add dissolved cornstarch to saucepan and bring mixture to a rolling boil.

  • Step 11

    Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency.

  • Step 12

    Add water, one tablespoon at a time, if the sauce gets too thick. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.