Lemon Ricotta Pancakes with Fresh Blueberry Sauce

It would seem that I’ve been on a bit of a lemon kick lately. Let’s blame it on those pregnancy cravings, shall we? Whatever the reason, lemon truly is one of my favorite flavors all of the time. Lemon is so refreshing and adds a brightness to everything it encounters. Breakfast is no exception. There’s something about waking up to the fresh scent of happy lemon. Yes, lemons inspire happiness in me!

Pancakes also inspire happiness in me. I’ve posted pancakes here before in two different variations (blueberry buttermilk and cannoli… yes cannoli pancakes! So good!) I’ve spoken about cooking with my father as a child as well as “Pancake Sundays” with HB. Pancakes have been a parent/child cooking tradition in our family for as long as I can remember. It’s one of those breakfast dishes that every time I eat them stirs up fond memories.

This new variation is a delight that I’m sure will quickly become a staple to our “Pancake Sundays” routine. A light, fluffy ricotta pancake that gets brightened up by happy lemon zest as well as juice and then comes a natural companion to lemons… blueberries! The finishing touch is a warm, sweet, fresh blueberry sauce.

Enjoy!

~K

Lemon Ricotta Pancakes with Fresh Blueberry Sauce

Slightly adapted from Noble Pig

1-1/2 Tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh blueberries

1/4 cup sugar

2 Tablespoons water

1/4 teaspoon salt

1-1/4 cups all-purpose flour

3 Tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup part-skim ricotta cheese (do not substitute fat-free)

1 large egg

2 large egg whites

1/2 cup lemon juice

1 Tablespoon grated lemon zest

1 Tablespoon canola oil, more for brushing on the griddle/skillet

– Make Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch, then set aside.

– In a medium saucepan, combine the blueberries, 1/4 cup sugar, water and 1/4 teaspoon salt.

– Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.

– Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

– Make Pancakes: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda and remaining 1/4 teaspoon salt.

– In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil.

– Fold this mixture into the dry ingredients to make a thick batter.

– Brush a nonstick skillet with canola oil and heat over medium-low.  With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.

– Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two minutes longer.

– Brush the griddle or skillet with the remaining oil and repeat with remaining batter.

– Enjoy!

Tagged as: blueberry, breakfast, brunch, fruit, healthy, lemon, pancakes, recipe, ricotta, sweet