Lemon Ricotta Pancakes with Blueberry Sauce

Follow our step-by-step guide on how to make Lemon Ricotta Pancakes with Blueberry Sauce.

1. Step 1

   Start by mixing 2 tablespoons of lemon juice with 1 tablespoon of cornstarch in a bowl until the cornstarch is fully dissolved. This will help thicken your blueberry sauce later on.

2. Step 2

   In a saucepan, combine 2 cups of frozen blueberries with 3 tablespoons of sugar. Heat over medium-high until it reaches a boil, then reduce the heat to low and let it simmer for about 5 minutes. Stir in the cornstarch mixture and continue to cook, stirring until the sauce thickens slightly. Once done, cover the saucepan and set it aside.

3. Step 3

   In a separate bowl, whisk together 1 cup of ricotta cheese, 2/3 cup of milk, 2 eggs, 3 tablespoons of sugar, the juice and zest of 1 lemon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt until everything is well blended. This mixture will give your pancakes a rich and creamy texture.

4. Step 4

   Next, gently fold in 1 cup of all-purpose flour and 1 tablespoon of baking powder into the ricotta mixture. Be careful not to overmix; you want to keep the batter light and fluffy.

5. Step 5

   Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, drop about 1/4 cup of batter onto the griddle. Cook until you see bubbles forming on the surface and the edges look dry, then flip and cook until the other side is golden brown. Repeat this process with the remaining batter.

6. Step 6

   Serve your warm pancakes topped generously with the blueberry sauce you prepared earlier. Enjoy the delightful combination of flavors!