I am a huge pancake fan. I’ve wanted to try these pancakes for a while and finally did! I think there is just something about lemon mixed with blueberry that I can’t get enough of!
The pancakes are really unique. I love trying something different. The texture is not like your average pancake either. This is a fun recipe, perfect to make on a weekend morning.
The real star of the show (in my opinion) is the sauce! As much as I love pancakes, I love sauce even more! It isn’t overly sweet either so that made my husband happy. It’s kind of a bummer because he doesn’t like sweets for breakfast. He always chooses hash browns, bacon & eggs over pancakes. But he really liked this sauce! Yay!! It is easy to make too. So, if you want something that will really give your pancakes the “wow factor” make this sauce! It would be good over any of your favorite pancakes but especially over these.
- FOR THE PANCAKES:
- 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
- FOR THE BLUEBERRY SAUCE:
- 2 Tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 -1/4 cups fresh or frozen blueberries
- ½ cup sugar
- 2 Tablespoons water
- FOR THE PANCAKES: Pre-heat oven to 200 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
- 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.
- 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.
- Cook the pancakes until browned on the underside and beginning to set (about 2 minutes).
- Flip and cook until browned on the second side (about 2 more minutes).
- Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.
- FOR THE BLUEBERRY SAUCE: In a small bowl, combine the lemon juice and cornstarch, then set aside.
- 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.
- Pour over cooked pancakes and enjoy!
Recipe Source: slightly adapted from Noble Pig (I added a little more lemon juice and sugar to the sauce)
Your food looks amazing & I can't wait to try some of the recipes. Where can I sign up to follow your blog? I don't see a link on your blog to follow you.
Thank you so much! you can follow my blog by clicking on any of the social media icons under my picture at the top of the page or you can follow bakedinaz.com on bloglovin or feedley :)! Thanks for stoping by!
Beautiful! I am a huge fan of the lemon/blueberry combo. The ricotta takes it over the top!
Wow…I made these this morning for some of my girlfriends. Over the top..amazing. Truly a keeper. Thank you for publishing this.
I am so glad you enjoyed this recipe, thank you!