Tuesday, May 24, 2016

Lemon Ricotta Pancakes with Blueberry Sauce

These super fluffy pancakes are delicious!  I just love the combination of lemon and blueberry flavors and these were so yummy.  I was looking for a different kind of pancake recipe to try and I found this one at allrecipes.com.
I have tried many different pancake recipes but this was the first time making them with ricotta and I really liked them.  It added a kind of rich creamy texture but yet they were still nice and fluffy.  The blueberry sauce was delicious and if you happen to have any leftover, it makes a great topping on ice cream.            


Blueberry Sauce:
2 tablespoons lemon juice                            
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar

1 cup ricotta cheese
2/3 cup milk
2 eggs     
3 tablespoons white sugar
1 lemon, juiced and zested
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder      

1. Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.

2.Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.

3. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.

4. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.