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Lemon Ricotta Pancakes with Blueberry Sauce
Lemon Ricotta Pancakes with Blueberry Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fluffy lemon ricotta pancakes topped with blueberry sauce for a delightful breakfast treat!
Ingredients:
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 cups frozen blueberries
  • 3 tablespoons white sugar
  • 1 cup ricotta cheese
  • 0.66666668653488 cup milk
  • 1 lemon, juiced and zested
  • 0.25 teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
Instructions:
  • Combine 2 tablespoons of lemon juice and cornstarch in a bowl, stirring until the cornstarch is fully dissolved.
  • Combine blueberries and 3 tablespoons of sugar in a saucepan over medium-high heat. Let it come to a boil, then simmer on low for 5 minutes. Add cornstarch mixture and cook until slightly thickened. Remove from heat, cover, and set aside.
  • Combine ricotta cheese, milk, eggs, sugar, lemon juice, lemon zest, nutmeg, and salt in a bowl. Whisk until smooth. Add flour and baking powder, whisk until incorporated.
  • Preheat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup of batter onto the griddle and cook until bubbles appear and edges are dry. Flip and cook until golden brown. Repeat with remaining batter. Serve pancakes with blueberry sauce.

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