Lemon Ricotta Pancakes with Warm Blueberry Sauce

by SundayBrunchClub
Prep: 15m
Cook: 15m
vegetarian, baked good
Lemon Ricotta Pancakes with Warm Blueberry Sauce - Image

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Ingredients
Servings:4
1/4cupsugar
1tspcornstarch
salt, to taste
1/4cupwater
1cupblueberries
1 1/2tsplemon juice
1/2tsplemon zest
1cupall-purpose flour
1tbspsugar
1tspbaking powder
1/2tspsalt
1cupricotta cheese
1cupwhole milk
2tbsplemon juice
2tsplemon zest
confectioners' sugar, optional
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the blueberry sauce

    In a small saucepan, whisk together the sugar, cornstarch, and a dash of salt. Gradually whisk in the water until smooth, then add the blueberries, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly, and cook until thickened, 2-3 minutes. Most of the berries will burst but a few will stay whole -- that's the look we want. Set the sauce aside.

  1. 2

    Mix the batter

    In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, stir together the ricotta cheese, whole milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry and stir just until combined -- a few lumps and flour streaks are exactly what you want. Don't overmix, or the pancakes will turn out tough instead of fluffy.

  2. 3

    Cook the pancakes

    Drop the batter by tablespoonfuls, a couple at a time, onto a greased hot griddle. Cook over medium heat until lightly browned, 1-2 minutes per side. You'll know it's time to flip when bubbles form on the surface and start to pop.

  3. 4

    Serve

    Serve the pancakes warm with the blueberry sauce poured generously over the top. Dust with confectioners' sugar if you're feeling fancy.

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Lemon Ricotta Pancakes with Warm Blueberry Sauce

Created by: SundayBrunchClub

Prep Time: 15m
Cook Time: 15m
Servings: 4

Ingredients

  • 1/4 cup sugar
  • 1 tsp cornstarch
  • salt, to taste
  • 1/4 cup water
  • 1 cup blueberries
  • 1 1/2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup ricotta cheese
  • 1 cup whole milk
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • confectioners' sugar, optional

Instructions

  1. Make the blueberry sauceIn a small saucepan, whisk together the sugar, cornstarch, and a dash of salt. Gradually whisk in the water until smooth, then add the blueberries, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly, and cook until thickened, 2-3 minutes. Most of the berries will burst but a few will stay whole -- that's the look we want. Set the sauce aside.
  2. Mix the batterIn a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, stir together the ricotta cheese, whole milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry and stir just until combined -- a few lumps and flour streaks are exactly what you want. Don't overmix, or the pancakes will turn out tough instead of fluffy.
  3. Cook the pancakesDrop the batter by tablespoonfuls, a couple at a time, onto a greased hot griddle. Cook over medium heat until lightly browned, 1-2 minutes per side. You'll know it's time to flip when bubbles form on the surface and start to pop.
  4. ServeServe the pancakes warm with the blueberry sauce poured generously over the top. Dust with confectioners' sugar if you're feeling fancy.

Notes & Tips

This is the upgrade your Sunday stack deserves. The ricotta makes the batter so tender it almost melts, and that blueberry sauce -- sweet, a little tart, full of burst berries -- is doing way more work than syrup ever could. Mix the batter the night before and keep it in the fridge, and you can even make the blueberry sauce a day or two ahead and just reheat it. That means come morning, it's griddle time and not much else. Set out coffee, OJ, and maybe some bacon on the side, and call it a morning well spent.