These pancakes are light and fluffy and full of moisture from the ricotta! Lemony but too not too much, and just the right amount of sweetness. The blueberry sauce is the perfect accompaniment!
Lemon Ricotta Pancakes with Blueberry Sauce
Light and moist ricotta pancakes with lemony blueberries
Ingredients
For the blueberry sauce:
- 1 1/2 Tbs fresh lemon juice
- 1 1/2 tsp cornstarch
- 2 cups fresh blueberries
- 2 Tbs granulated sugar
- 2 Tbs water
For the Pancakes:
- 1 1/2 cups all purpose flour or Cup 4 Cup Gluten Free Flour
- 2 Tbs granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 lemon zest
- 1/4 cup fresh lemon juice
- 1 Tbs butter, melted
Directions
- For the blueberry sauce, in a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. cover to keep warm and set aside.
- Preheat your non-stick griddle over medium heat. In a mixing bowl whisk the flour, sugar, baking powder, baking soda and salt until mixed. Make a well in the center of the flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
- Add butter, lemon zest and lemon juice to milk mixture and whisk just to combined, may be lumpy.
- Immediately pour milk mixture into flour mixture and whisk just to combined (batter will be slightly lumpy).
- Pour 1/3rd cup batter onto buttered griddle and cook until the bubbles begin to appear on the surface and the bottom of the pancake is golden brown, then flip and cook opposite side until golden brown.
Serve warm with the blueberry sauce and enjoy!!!