Description
Fluffy and tangy Lemon Ricotta Pancakes served with a luscious homemade Blueberry Sauce. These pancakes boast a rich texture from ricotta cheese combined with bright lemon juice and zest, complemented perfectly by a sweet and slightly tart blueberry sauce. Ideal for a refreshing twist on traditional pancakes, they are easy to prepare and perfect for breakfast or brunch.
Ingredients
Pancakes
- 1-1/4 cups all-purpose flour
- 3 tbsps. granulated sugar
- 2 tsps. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1 cup part-skim ricotta cheese (do not substitute fat-free)
- 1 large egg
- 2 large egg whites
- 1/2 cup fresh lemon juice
- 2 tsps. grated lemon zest
- 1 tbsp. canola oil (plus more for brushing on skillet)
Blueberry Sauce
- 1-1/2 tbsps. fresh lemon juice
- 2 tsps. cornstarch
- 2-1/4 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 2 tbsps. water
- 1/4 tsp. table salt
Instructions
- Preheat the oven: Preheat your oven to 200°F to keep cooked pancakes warm while you finish making the batch.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Prepare wet ingredients: In a medium bowl, whisk the ricotta cheese, whole egg, egg whites, fresh lemon juice, lemon zest, and canola oil until smooth and well combined.
- Combine batter: Gently fold the wet mixture into the dry ingredients until just combined; the batter will be thick and slightly lumpy.
- Heat skillet: Heat a nonstick skillet over medium-low heat and brush lightly with canola oil to prevent sticking.
- Cook pancakes: Using a 1/4-cup measure, drop batter onto the skillet, spreading slightly. Cook until the underside turns golden brown and the pancakes begin to set, about 2 minutes. Flip and cook the other side for another 2 minutes until golden and cooked through.
- Keep pancakes warm: Transfer cooked pancakes to a baking sheet and place in the preheated oven while you cook the remaining batter, brushing the skillet with more oil as needed.
- Make blueberry sauce base: In a small bowl, stir together the lemon juice and cornstarch until smooth. Set aside.
- Cook blueberry sauce: In a medium saucepan over high heat, combine blueberries, sugar, water, and salt. Bring to a boil, then reduce heat to simmer. Stir in the lemon juice-cornstarch mixture and cook, stirring constantly, until the sauce thickens slightly, about 2 minutes. Remove from heat and cover to keep warm.
- Serve: Spoon warm blueberry sauce over the stack of lemon ricotta pancakes and enjoy immediately.
Notes
- Do not substitute fat-free ricotta cheese as it affects the texture and flavor of the pancakes.
- Fresh or frozen blueberries can be used for the sauce; if using frozen, do not thaw before cooking.
- Keep cooked pancakes warm in the oven to serve them hot and fresh.
- Adjust lemon juice and zest to taste for more or less lemon flavor.
- Brush skillet lightly with oil between batches to prevent sticking and achieve even browning.
