Description
These pancakes are light, and don’t leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes.
Ingredients
- FOR THE SAUCE:
- 2 cups Frozen Blueberries
- 3 Tablespoons Sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Cornstarch
- FOR THE PANCAKES:
- 1 cup Ricotta Cheese
- 2 Eggs
- ⅔ cups Milk
- 3 Tablespoons Sugar
- 1 Lemon, Zested
- 3 Tablespoons Lemon Juice
- ¼ teaspoons Salt
- ½ teaspoons Nutmeg
- 1 cup Flour
- 1 Tablespoon Baking Powder
- 2 Tablespoons Butter, For Skillet
Preparation
Blueberry Sauce: Combine the blueberries and 3 Tablespoons of sugar in a small saucepan. Bring them to a boil and reduce the heat to allow them to simmer for 5 minutes. Mix 2 Tablespoons of lemon juice and corn starch together in a small bowl, then add it to the blueberries. Allow them to heat and thicken slightly. Remove from the heat and cover the pan to keep the sauce warm while you make the pancakes.
Lemon Ricotta Pancakes: In a medium bowl, mix the ricotta cheese, eggs, milk, sugar,lemon zest, 3 Tablespoons of lemon juice, salt, and nutmeg. Add the flour and baking powder and whisk it together.
Butter a skillet set on medium high heat. Pour three to four 1/4 cup portions of pancake batter into the hot pan. When bubbles just begin to form on the top of each, flip the pancakes and cook for about 2 more minutes. You want them to be golden brown. Keep them warm in a 150 degree F oven until you have completed all of the pancakes and are ready to serve.
Top them with the blueberry sauce or maple syrup.
