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Lemon Ricotta Pancakes with Blueberry Sauce

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Light and fluffy pancakes featuring creamy ricotta and zesty lemon, topped with a fresh blueberry sauce.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 cups blueberries
  • 1/4 cup maple syrup (optional)

Instructions

  1. Mix Wet Ingredients: In a mixing bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk them together until they are well combined and smooth.
  2. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Ensure there are no lumps.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined.
  4. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, about 2 to 3 minutes. Flip and cook until golden brown, another 1 to 2 minutes.
  5. Make the Blueberry Sauce: While cooking pancakes, combine the blueberries and maple syrup in a saucepan over medium heat. Cook until the blueberries burst, about 5 to 7 minutes.
  6. Serve the pancakes with blueberry sauce drizzled over the top.

Notes

Use fresh ricotta and lemon for the best flavor. Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pancakes, lemon, ricotta, blueberry sauce, breakfast, brunch

Find it online: https://dishfoody.com/lemon-ricotta-pancakes-with-blueberry-sauce/