Ingredients

For the lemon ricotta pancakes

• 2 tablespoons freshly grated lemon zest

• ¼ cup sugar

• 1 ½ cups flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 2 eggs

• 1 cup ricotta cheese

• 1 teaspoon vanilla extract

• ¾ cup milk

• ¼ cup freshly squeezed lemon juice

• Butter, for cooking

Blueberry syrup

• 2 cups fresh blueberries

• ¼ cup sugar

• 1 tablespoon lemon juice

• 1 cup water

• 1 tablespoon cornstarch

• 2 tablespoons water

Steps

For the pancakes

1. Combine ¼ cup sugar and 2 tablespoons of freshly grated lemon zest in a large mixing bowl

2. Whisk in 1 ½ cups flour, 1 tablespoon baking powder, and ¼ teaspoon salt

3. In a separate bowl, crack and add 2 eggs, 1 cup ricotta cheese, 1 teaspoon vanilla extract, and ¾ cup milk

4. Stir everything together until the ricotta mixture is smooth

5. Pour in ¼ cup freshly squeezed lemon juice and mix once more to combine

6. Add the milk mixture to the flour mixture and stir just until no dry flour remains but being careful to not overmix the pancake batter

7. Melt some butter on a griddle over medium heat

8. Pour out ⅓ cup cupfuls of the lemon ricotta pancake batter 

9. Allow the pancakes to cook for 2 to 3 minutes per side or until they start bubbling and then carefully flip them to the other side to cook

10. Flip the pancakes again to ensure both sides are cooked through and then transfer them to a separate platter

11. Continue cooking the rest of the pancakes until all the batter has been used up

12. Serve and enjoy with some blueberry syrup

For the syrup

13. To a small saucepan, add 2 cups fresh blueberries, ¼ cup sugar, 1 tablespoon lemon juice, and 1 cup water

14. Heat the blueberries on the stove over medium heat, stirring as they cook and begin to burst and the sugar dissolves

15. Combine 1 tablespoon of cornstarch with 2 tablespoons of water to form a cornstarch slurry

16. Pour the cornstarch slurry in with the berries and stir once more to combine and let the syrup thicken

Click here for printer friendly version