Lemon Ricotta Pancakes w/ Blueberry Sauce
  • 1-1/4 cups flour
  • 3 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • ½ cup lemon juice
  • 2 teaspoons lemon zest
  • 1 Tablespoon canola oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 2 -1/4 cups fresh or frozen blueberries
  • ½ cup sugar
  • 2 Tablespoons water
  1. FOR THE PANCAKES: Pre-heat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
  2. In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this into the dry ingredients to make a thick batter.
  3. Spray or brush a skillet with canola oil and heat to medium-low. With a ¼ cup measure, drop the batter onto the skillet, spreading it slightly.
  4. Cook the pancakes until browned on the underside and beginning to set (about 2 minutes).
  5. Flip and cook until browned on the second side (about 2 more minutes).
  6. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.
  7. FOR THE BLUEBERRY SAUCE: In a small bowl, combine the lemon juice and cornstarch, then set aside.
  8. In a medium saucepan, combine the blueberries, sugar & water. Bring the mixture to a boil over high heat. Reduce to a simmer and stir in the lemon juice-cornstarch mixture. Simmer while stirring until the sauce has thickened up, about 2 more minutes.
  9. Pour over cooked pancakes and enjoy!
Recipe by Baked in AZ at http://bakedinaz.com/lemon-ricotta-pancakes-w-blueberry-sauce/