Lemon Ricotta Pancakes with Blueberry Sauce
Oh-so-light and fluffy pancakes made with 5-min homemade blueberry sauce. So much better than eating out!
Ingredients
- 1 ¼ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ricotta
- 1 tablespoon canola oil
- 1 large egg
- 2 large egg whites
- ½ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
For the blueberry sauce
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons cornstarch
- 2 cups fresh blueberries
- 2 tablespoons sugar
Instructions
- Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
- To make the blueberry sauce, combine lemon juice and cornstarch in a small bowl; set aside.
- In a medium saucepan, combine blueberries, sugar and 2 tablespoons water. Stir in lemon juice 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 flour, sugar, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together 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 griddle or 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.