Lemon Ricotta Pancakes with Blueberry Sauce

I love breakfast for dinner – when I was little, my parents would do it a couple times a month, and it always felt wrong, but in a delicious way. To this day, if I’m at a restaurant with breakfast all day, I’ll usually go for it, and I often get a hankering for pancakes in the middle of the night. So I was excited to find this Lemon Ricotta Pancake recipe on Pinterest, which was perfectly timed, as I had those CSA blueberries to use! I’d never made ricotta pancakes before, but the original post is right; they’re delicious! Light, fluffy, and a little creamy.

100_0251I basically had all this stuff in my kitchen, which is always awesome.

Apparently I didn’t take any in-process pictures, but you probably know what the pancake-making process is like! The recipe is really simple and comes together quickly – the only thing I don’t like about making pancakes is the fact that you have to be in the kitchen the whole time. But it was worth it, for this:

Lemon Ricotta Pancakes with Blueberry Sauce

I will note, though, that while the recipe says 3-4 servings, we got 3 light dinner portions out of it. Plan to have something on the side, or double the recipe.

Lemon Ricotta Pancakes with Blueberry Sauce (From Damn Delicious, which I am so glad I found via Pinterest because it’s great!)

Pancakes:

  • 1 1/4 cup flour
  • 3 T sugar
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 cup ricotta
  • 1 T canola oil
  • 1 egg
  • 2 egg whites
  • Juice of 2-3 lemons (I used 2, it probably could have used another one)
  • Zest of 1 lemon

Blueberry sauce:

  • 1 1/2 T lemon juice
  • 1 1/2 t cornstarch
  • 2 cups blueberries
  • 2 T sugar

Preheat the oven to 200F.

Make the blueberry sauce: combine lemon juice and cornstarch in a small bowl, set aside. In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice and zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Serve immediately with blueberry sauce.

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